Open AccessEffects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks
Author(s) -
C. A. Sepulveda,
A. J. Garmyn,
Jerrad F. Legako,
M. F. Miller
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0020
Subject(s) - palatability , loin , flavor , mathematics , tenderness , quality (philosophy) , food science , toxicology , chemistry , biology , philosophy , epistemology
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