Consumer Assessment of Beef Tenderloin Steaks from Various USDA Quality Grades at 3 Degrees of Doneness

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Cite this

@article{ed6a648fce9b4a3cb3c9adbec56527c4,

title = "Consumer Assessment of Beef Tenderloin Steaks from Various USDA Quality Grades at 3 Degrees of Doneness",

author = "O'Quinn, {Travis G.} and J Brooks and Markus Miller",

year = "2015",

language = "English",

pages = "S444--S449",

journal = "Default journal",

issn = "0022-1147",

publisher = "Journal of Food Science",

}