Open AccessInfluence of Cook Method and Degree of Doneness on Beef Flavor Attributes in Flap and Skirt Steaks
Author(s) -
P. N. Smith,
H. L. Laird,
M. L. Bamsey,
R. K. Miller,
Devin A. Gredell,
D. R. Woerner,
C. R. Kerth
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.013
Subject(s) - flavor , tenderness , mathematics , food science , chemistry