✦ LIBER ✦

Consumer selection of constant-weight ribeye, top loin, and sirloin steaks

✍ Scribed by C.M. Leick; J.M. Behrends; T.B. Schmidt; M.W. Schilling

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Impact of price and thickness on consume

✍ C.M. Leick; J.M. Behrends; T.B. Schmidt; M.W. Schilling 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 174 KB

Dry versus wet aging of beef: Retail cut

✍ M.A. Laster; R.D. Smith; K.L. Nicholson; J.D.W. Nicholson; R.K. Miller; D.B. Gri 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 240 KB

Consumer acceptance and steak cutting yi

✍ D.A. King; S.D. Shackelford; T.L. Wheeler; K.D. Pfeiffer; J.M. Mehaffey; M.F. Mi 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 174 KB

QUALITY GRADE, PORTION SIZE, NEEDLE TEND

✍ T.D. PRINGLE; S.E. WILLIAMS; L.P. JOHNSON 📂 Article 📅 1998 🏛 John Wiley and Sons ⚖ 784 KB

Dry versus wet aging of beef: Retail cut

✍ R.D. Smith; K.L. Nicholson; J.D.W. Nicholson; K.B. Harris; R.K. Miller; D.B. Gri 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 180 KB

CONSUMER EVALUATION OF THE PALATABILITY

✍ SHAWN W. CLABORN; ANDREA J. GARMYN; J. CHANCE BROOKS; RYAN J. RATHMANN; C. BOYD 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 213 KB