Beef customer satisfaction: cooking method and degree of...

Journal of Animal Science 1999 Vol. 77; Iss. 3

Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

Savell, J W, Lorenzen, C L, Neely, T R, Miller, R K, Tatum, J D, Wise, J W, Taylor, J F, Buyck, M J, Reagan, J O
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Volume:
77
Year:
1999
Language:
english
Journal:
Journal of Animal Science
DOI:
10.2527/1999.773645x
File:
PDF, 92 KB
english, 1999
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