Open AccessRelationship between Descriptive Flavor and Texture Attributes on In-Home Consumer Acceptance of Ground Beef
Author(s) -
H. L. Laird,
B. A. Beavers,
R. K. Miller,
C. R. Kerth,
E. Chambers,
K. Adhikari,
S. Wang
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.007
Subject(s) - grind , food science , mathematics , flavor , business , engineering , chemistry , mechanical engineering , grinding