The Impact of Enhancement, Degree of Doneness, and USDA...

Meat and Muscle Biology 2019 Vol. 3; Iss. 1

The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development

Vierck, Kelly R., McKillip, Kassandra V., O’Quinn, Travis G., Legako, Jerrad F.
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Volume:
3
Year:
2019
Language:
english
Journal:
Meat and Muscle Biology
DOI:
10.22175/mmb2019.05.0014
File:
PDF, 927 KB
english, 2019
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