Trained sensory panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness
Ron, O., Woolley, L., O'Quinn, T., Legako, J., Brooks, C., Miller, M.Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.075
Date:
March, 2015
File:
PDF, 65 KB
english, 2015