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.

Jennifer Martin, J Brooks, Leslie Thompson, J W Savell, Kitty Harris, L L May, A N Haneklaus, J L Schutz, K E Belk, T Engle, Dale Woerner, Jerrad Legako, A M Luna, L W Douglass, S E Douglass, J Howe, M Duvall, K Y Patterson, J L Leheska

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)486-94
JournalDefault journal
StatePublished - Nov 1 2013

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Martin, J., Brooks, J., Thompson, L., Savell, J. W., Harris, K., May, L. L., Haneklaus, A. N., Schutz, J. L., Belk, K. E., Engle, T., Woerner, D., Legako, J., Luna, A. M., Douglass, L. W., Douglass, S. E., Howe, J., Duvall, M., Patterson, K. Y., & Leheska, J. L. (2013). 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. Default journal, 486-94.