Cite
HARVARD Citation
Wall, K. et al. (2019). Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks. Meat science. pp. 141-148. [Online].
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Wall, K. et al. (2019). Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks. Meat science. pp. 141-148. [Online].