Open AccessThe Contribution of Tenderness, Juiciness, and Flavor to Overall Consumer Beef Eating Experience
Author(s) -
L. N. Drey,
J. F. Legako,
J. C. Brooks,
M. F. Miller,
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/rmc2017.012
Subject(s) - tenderness , palatability , flavor , food science , trait , mathematics , psychology , biology , computer science , programming language