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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Cite this

@article{4f82e3f537af4c6c9bb4cfc43204864c,

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

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

year = "2016",

month = dec,

day = "1",

language = "English",

pages = "145--154",

journal = "Default journal",

publisher = "Current Opinion in Endocrinology Diabetes and Obesity",

}

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, L. W.

AU - O'Quinn, T. G.

AU - Legako, Jerrad

AU - Rathmann, Ryan

AU - Brooks, J

AU - Miller, Markus

PY - 2016/12/1

Y1 - 2016/12/1

M3 - Article

SP - 145

EP - 154

JO - Default journal

JF - Default journal

ER -