Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

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Cite this

@article{9ccf01cc85ad4318a69e16c1730b6c19,

title = "Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor",

author = "Dinh, {T. T.N.} and Jerrad Legako and Markus Miller and J Brooks",

year = "2018",

month = dec,

day = "1",

language = "English",

pages = "122--130",

journal = "Default journal",

publisher = "Current Opinion in Endocrinology Diabetes and Obesity",

}