Cite
APA Citation
Lucherk, L., O'Quinn, T., Legako, J., Rathmann, R., Brooks, J., & Miller, M. (n.d.). consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness. Meat science, 122, 145–154. http://access.bl.uk/ark:/81055/vdc_100035861308.0x00001b