Open AccessBeef Flavor Evaluation on Top Loin Steaks, Sirloin Steaks, Chuck Roasts, and 80/20 Ground Beef Over The Retail Case
Author(s) -
C. A. Pena,
T. Cramer,
Bailey Schilling,
R. K. Miller,
C. R. Kerth,
J. F. Legako,
D. R. Woerner,
Mahesh N. Nair,
C. Brooks
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0096
Subject(s) - loin , food science , flavor , mathematics , chemistry