Effects of dry heat cookery method on beef strip loin steaks of two quality grades following sous vide preparation

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@article{3f0f938f816e4550be0db5500a1ca03f,

title = "Effects of dry heat cookery method on beef strip loin steaks of two quality grades following sous vide preparation",

author = "J Brooks and Jerrad Legako and Vierck, {Kelly R}",

year = "2021",

month = dec,

doi = "10.22175/mmb.11700",

language = "English",

journal = "Meat and Muscle Biology",

publisher = "American Meat Science Association",

}