Consumer assessment of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness. (March 2015)

Record Type:
Journal Article
Title:
Consumer assessment of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness. (March 2015)
Main Title:
Consumer assessment of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness
Authors:
Cashman, D.A.
Woolley, L.D.
O'Quinn, T.G.
Legako, J.F.
Brooks, J.C.
Miller, M.F.
Abstract:
Is Part Of:
Meat science. Volume 101(2015:Mar.)
Journal:
Meat science
Issue:
Volume 101(2015:Mar.)
Issue Display:
Volume 101 (2015)
Year:
2015
Volume:
101
Issue Sort Value:
2015-0101-0000-0000
Page Start:
104
Page End:
Publication Date:
2015-03
Subjects:
Meat -- Periodicals
Meat industry and trade -- Periodicals
Viande -- Périodiques
Viande -- Industrie -- Périodiques
Meat
Meat industry and trade
Periodicals
641.36
Journal URLs:
http://www.sciencedirect.com/science/journal/03091740 ↗
http://www.elsevier.com/journals ↗
DOI:
10.1016/j.meatsci.2014.09.018 ↗
Languages:
English
ISSNs:
0309-1740
Deposit Type:
Legaldeposit
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:
British Library DSC - 5413.796500
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:
22085.xml