Open AccessEffects of Enhancement and Degree of Doneness on Trained Sensory Panel Ratings of Beef Strip Loin Steak Palatability
Author(s) -
K. R. Vierck,
K. V. McKillip,
A. K. Wilfong,
J. M. Gonzalez,
T. A. Houser,
John A. Unruh,
E. A. E. Boyle,
T. G. O’Quinn
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.003
Subject(s) - tenderness , loin , palatability , flavor , food science , sensory analysis , mathematics , zoology , medicine , chemistry , biology
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom