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

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

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	4276-4292
Journal	Default journal
State	Published - Sep 29 2018

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@article{b2a7cd218cad45b8b1f03d4326ccf1b2,

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

author = "Nyquist, {Kara M.} and O'Quinn, {Travis G.} and Drey, {Lindsey N.} and Lucherk, {Loni W.} and J Brooks and Miller, {Mark F.} and Jerrad Legako",

year = "2018",

month = sep,

day = "29",

language = "English",

pages = "4276--4292",

journal = "Default journal",

publisher = "Current Opinion in Endocrinology Diabetes and Obesity",

}

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

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