Original language | English |
---|---|
Pages (from-to) | 145-154 |
Journal | Default journal |
State | Published - 2016 |
Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness
Loni Lucherk, T. G. O'Quinn, Jerrad Legako, Ryan Rathmann, J Brooks, Markus Miller
Research output: Contribution to journal › Article