Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks

CA Sepulveda, Andrea Garmyn, Jerrad Legako, Markus Miller

Research output: Other contribution › peer-review

Original language	English
Publisher	American Meat Science Association
Volume	3
State	Published - 2019

Cite this

@misc{bb0f6680cf7c4070a3a5980d306b32f8,

title = "Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks",

author = "CA Sepulveda and Andrea Garmyn and Jerrad Legako and Markus Miller",

year = "2019",

language = "English",

volume = "3",

publisher = "American Meat Science Association",

type = "Other",

}