Palatability of beef chuck, loin, and round muscles from three USDA quality grades

Kara M. Nyquist, Travis G. O'Quinn, Lindsey N. Drey, Loni W. Lucherk, J Brooks, Mark F. Miller, Jerrad Legako

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)4276-4292
JournalDefault journal
StatePublished - Sep 29 2018

Fingerprint Dive into the research topics of 'Palatability of beef chuck, loin, and round muscles from three USDA quality grades'. Together they form a unique fingerprint.

  • Cite this

    Nyquist, K. M., O'Quinn, T. G., Drey, L. N., Lucherk, L. W., Brooks, J., Miller, M. F., & Legako, J. (2018). Palatability of beef chuck, loin, and round muscles from three USDA quality grades. Default journal, 4276-4292.