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.

Sharon West, Kitty Harris, A N Haneklaus, J W Savell, Leslie Thompson, J Brooks, J K Pool, A M Luna, T E Engle, J S Schutz, Dale Woerner, S L Arcibeque, K E Belk, L Douglass, J M Leheska, S McNeill, John Howe, J M Holden, M Duvall, K Patterson

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)558-67
JournalDefault journal
StatePublished - Aug 1 2014

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    West, S., Harris, K., Haneklaus, A. N., Savell, J. W., Thompson, L., Brooks, J., Pool, J. K., Luna, A. M., Engle, T. E., Schutz, J. S., Woerner, D., Arcibeque, S. L., Belk, K. E., Douglass, L., Leheska, J. M., McNeill, S., Howe, J., Holden, J. M., Duvall, M., & Patterson, K. (2014). 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. Default journal, 558-67.