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Influences of quality grade, external fat level, and degree of doneness on beef steak fatty acids

✍ Scribed by Kerri B. Harris; Tish J. Harberson; J.W. Savell; H.R. Cross; S.B. Smith

Book ID: 103923158
Publisher: Elsevier Science
Year: 1992
Tongue: English
Weight: 427 KB
Volume: 5
Category: Article
ISSN: 0889-1575
DOI: 10.1016/0889-1575(92)90009-9

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