Cite
HARVARD Citation
Legako, J. et al. (n.d.). Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades. Meat science. pp. 77-85. [Online].
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Legako, J. et al. (n.d.). Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades. Meat science. pp. 77-85. [Online].