Protein, fat, moisture and cooking yields from a US study of retail beef cuts

Janet M. Roseland, Quynhanh V. Nguyen, Juhi R. Williams, Larry W. Douglass, Kristine Y. Patterson, Juliette C. Howe, J Brooks, Leslie Thompson, Dale Woerner, Terry E. Engle, Jeffrey W. Savell, Kerri B. Gehring, Amy M. Cifelli, Shalene H. McNeill

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)131-139
JournalDefault journal
StatePublished - 2015

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Roseland, J. M., Nguyen, Q. V., Williams, J. R., Douglass, L. W., Patterson, K. Y., Howe, J. C., Brooks, J., Thompson, L., Woerner, D., Engle, T. E., Savell, J. W., Gehring, K. B., Cifelli, A. M., & McNeill, S. H. (2015). Protein, fat, moisture and cooking yields from a US study of retail beef cuts. Default journal, 131-139.