Determination of Consumers' Threshold for Beef Tenderness in the Home and Restaurant

K.L. Huffman, M.F. Miller, Linda Hoover, H.C. Brittin, C.B. Ramsey

Research output: Other contribution

Original languageEnglish
PublisherTexas Tech University
StatePublished - 1994

Fingerprint

Dive into the research topics of 'Determination of Consumers' Threshold for Beef Tenderness in the Home and Restaurant'. Together they form a unique fingerprint.

Cite this