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

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@article{07cca5459fc346cdbc25f89b56ee3382,

title = "Cooking method and USDA quality grade affect consumer palatability and flavor of beef strip loin",

author = "Sepulveda, {Cesar A} and Garmyn, {Andrea J} and Jerrad Legako and Markus Miller",

year = "2019",

month = dec,

day = "5",

doi = "10.22175/mmb2019.07.0031",

language = "English",

pages = "375--388",

journal = "Meat & Muscle Biology",

}

TY - JOUR

T1 - Cooking method and USDA quality grade affect consumer palatability and flavor of beef strip loin

AU - Sepulveda, Cesar A

AU - Garmyn, Andrea J

AU - Legako, Jerrad

AU - Miller, Markus

PY - 2019/12/5

Y1 - 2019/12/5

U2 - 10.22175/mmb2019.07.0031

DO - 10.22175/mmb2019.07.0031

M3 - Article

SP - 375

EP - 388

JO - Meat & Muscle Biology

JF - Meat & Muscle Biology

ER -