Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

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@article{07f57d84ca3148349f5957c97524458b,

title = "Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness",

author = "Loni Lucherk and O'Quinn, {T. G.} and Jerrad Legako and Ryan Rathmann and J Brooks and Markus Miller",

year = "2016",

language = "English",

pages = "145--154",

journal = "Default journal",

issn = "0309-1740",

publisher = "Meat Science",

}

TY - JOUR

T1 - Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

AU - Lucherk, Loni

AU - O'Quinn, T. G.

AU - Legako, Jerrad

AU - Rathmann, Ryan

AU - Brooks, J

AU - Miller, Markus

PY - 2016

Y1 - 2016

M3 - Article

SP - 145

EP - 154

JO - Default journal

JF - Default journal

SN - 0309-1740

ER -