Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content

M. R. Hunt, Jerrad Legako, Andrea Garmyn, T. G. O'Quinn, C. H. Corbin, Ryan Rathmann, J Brooks, Markus Miller

Research output: Contribution to journal › Article

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Agriculture & Biology