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

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Agriculture & Biology