Nutrient Database Improvement Project: The influence of USDA Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck

S. E. West, K. B. Harris, A. N. Haneklaus, J. W. Savell, L. D. Thompson, J. C. Brooks, J. K. Pool, A. M. Luna, T. E. Engle, J. S. Schutz, D. R. Woerner, S. L. Arcibeque, K. E. Belk, L. Douglass, J. M. Leheska, S. McNeill, J. C. Howe, J. M. Holden, M. Duvall, K. Patterson

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Fingerprint Dive into the research topics of 'Nutrient Database Improvement Project: The influence of USDA Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences