Tenderness Classification of Beef: IV. Effect of USDA Quality Grade on the Palatability of "Tender" Beef Longissimus When Cooked Well Done.
Journal of Animal Science - United States
doi 10.2527/1999.774882x
Full Text
Open PDFAbstract
Available in full text
Date
January 1, 1999
Authors
Publisher
Oxford University Press (OUP)