Nutrient database improvement project: The influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate

J. N. Martin, J. C. Brooks, L. D. Thompson, J. W. Savell, K. B. Harris, L. L. May, A. N. Haneklaus, J. L. Schutz, K. E. Belk, T. Engle, D. R. Woerner, J. F. Legako, A. M. Luna, L. W. Douglass, S. E. Douglass, J. Howe, M. Duvall, K. Y. Patterson, J. L. Leheska

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