Open AccessConsumer Evaluation of 9 Different Beef Cuts From 3 USDA Quality Grades
Author(s) -
L. N. Drey,
K. M. Nyquist,
J. F. Legako,
J. M. Gonzalez,
T. A. Houser,
E. A. 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/rmc2017.015
Subject(s) - loin , tenderness , mathematics , quality (philosophy) , zoology , agricultural science , statistics , environmental science , biology , philosophy , epistemology