Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades

Jerrad Legako, T. T.N. Dinh, Markus Miller, K. Adhikari, J Brooks

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)77-85
JournalDefault journal
StatePublished - Feb 1 2016

Fingerprint

Dive into the research topics of 'Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades'. Together they form a unique fingerprint.

Cite this