National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments.

M R Guelker, A N Haneklaus, J Brooks, C C Carr, Jr R J Delmore, D B Griffin, D S Hale, K B Harris, G G Mafi, D D Johnson, C L Lorenzen, R J Maddock, Jennifer Martin, R K Miller, C R Raines, D L VanOverbeke, L L Vedral, B E Wasser, J W Savell

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)1005-14
JournalDefault journal
StatePublished - Feb 1 2013

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    Guelker, M. R., Haneklaus, A. N., Brooks, J., Carr, C. C., R J Delmore, J., Griffin, D. B., Hale, D. S., Harris, K. B., Mafi, G. G., Johnson, D. D., Lorenzen, C. L., Maddock, R. J., Martin, J., Miller, R. K., Raines, C. R., VanOverbeke, D. L., Vedral, L. L., Wasser, B. E., & Savell, J. W. (2013). National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments. Default journal, 1005-14.