Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

ToniRae Gardner; Kelly R Vierck; Silvana Martini; Karin Allen; Heng Ban; Rhonda Miller; Chris Kerth; Jerrad Legako

doi:10.22175/mmb.10916

Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

ToniRae Gardner, Kelly R Vierck, Silvana Martini, Karin Allen, Heng Ban, Rhonda Miller, Chris Kerth, Jerrad Legako

Animal and Food Sciences

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

Original language	English
Journal	Default journal
DOIs	https://doi.org/10.22175/mmb.10916
State	Published - 2020

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title = "Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures",

author = "ToniRae Gardner and Vierck, {Kelly R} and Silvana Martini and Karin Allen and Heng Ban and Rhonda Miller and Chris Kerth and Jerrad Legako",

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T1 - Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

AU - Gardner, ToniRae

AU - Vierck, Kelly R

AU - Martini, Silvana

AU - Allen, Karin

AU - Ban, Heng

AU - Miller, Rhonda

AU - Kerth, Chris

AU - Legako, Jerrad

PY - 2020

Y1 - 2020

U2 - 10.22175/mmb.10916

DO - 10.22175/mmb.10916

M3 - Article

JO - Default journal

JF - Default journal

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Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

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