Original language | English |
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Pages (from-to) | 122-130 |
Journal | Default journal |
State | Published - Dec 1 2018 |
Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor
T. T.N. Dinh, Jerrad Legako, Markus Miller, J Brooks
Research output: Contribution to journal › Article › peer-review