Nutrient Database Improvement Project: The influence of USDA Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck

✍ Scribed by West, S.E.; Harris, K.B.; Haneklaus, A.N.; Savell, J.W.; Thompson, L.D.; Brooks, J.C.; Pool, J.K.; Luna, A.M.; Engle, T.E.; Schutz, J.S.; Woerner, D.R.; Arcibeque, S.L.; Belk, K.E.; Douglass, L.; Leheska, J.M.; McNeill, S.; Howe, J.C.; Holden, J.M.; Duvall, M.; Patterson, K.

• Book ID: 122333967
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 198 KB
• Volume: 97
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2014.01.018