Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

Jerrad Legako, J Brooks, T. G. O'Quinn, R. Polkinghorne, L. J. Farmer, Markus Miller

Research output: Contribution to journal › Article

Cite this

@article{6f8089066ea744c7b1fc7938673c6885,

title = "Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles",

author = "Jerrad Legako and J Brooks and O'Quinn, {T. G.} and R. Polkinghorne and Farmer, {L. J.} and Markus Miller",

year = "2015",

language = "English",

pages = "291--300",

journal = "Default journal",

issn = "0309-1740",

publisher = "Meat Science",

}