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

Jerrad Legako, Markus Miller, J Brooks

Animal and Food Sciences

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	122-130
Journal	Default journal
State	Published - 2018

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Legako, J., Miller, M., & Brooks, J. (2018). Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor. Default journal, 122-130.