Cite
HARVARD Citation
Lucherk, L. et al. (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. pp. 145-154. [Online].
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Lucherk, L. et al. (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. pp. 145-154. [Online].