English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Appreciation is expressed to the Beef Checkoff for funding this project, National Cattlemen’s Beef Association for coordination, and to Cryovac Sealed Air Corporation for providing packaging materials. The authors would like to acknowledge the assistance of J. W. Stephens, J. R. Davis, S. L. Stroda, S. Lowak, and A. Jenkins. Department of Human Nutrition. Department of Statistics. National Cattlemen’s Beef Association, Centennial, CO. Cattlemen’s Day 2003

Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH