Comparison of Subcutaneous Fat Thickness, Marbling and Quality Grade for Predicting Palatability of Beef

✍ Scribed by H. G. DOLEZAL; G. C. SMITH; J. W. SAVELL; Z. L. CARPENTER

• Book ID: 108805444
• Publisher: Institute of Food Technologists
• Year: 1982
• Tongue: English
• Weight: 667 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1982.tb10089.x