Cooking Temperature, Bird Type, and Muscle Origin Effects on Sensory Properties of Broiled Emu Steaks

D.R. Fitzgerald, L.D. Thompson, M.F. Miller, Linda Hoover

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)167-170
JournalJournal of Food Science
StatePublished - 1999

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