Original language | English |
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Pages (from-to) | 375-388 |
Journal | Meat & Muscle Biology |
DOIs | |
State | Published - Dec 5 2019 |
Cooking method and USDA quality grade affect consumer palatability and flavor of beef strip loin
Cesar A Sepulveda, Andrea J Garmyn, Jerrad Legako, Markus Miller
Research output: Contribution to journal › Article › peer-review