(PDF) Effect of Degree of Doneness, Quality Grade, and Time

Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings From Beef Strip Loin Steaks Cooked to Six Degrees of Doneness

Kansas Agricultural Experiment Station Research Reports

doi 10.4148/2378-5977.7721

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Abstract

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Date

January 1, 2019

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Publisher

New Prairie Press

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