Nutrient database improvement project: The influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate

✍ Scribed by Martin, J.N.; Brooks, J.C.; Thompson, L.D.; Savell, J.W.; Harris, K.B.; May, L.L.; Haneklaus, A.N.; Schutz, J.L.; Belk, K.E.; Engle, T.; Woerner, D.R.; Legako, J.F.; Luna, A.M.; Douglass, L.W.; Douglass, S.E.; Howe, J.; Duvall, M.; Patterson, K.Y.; Leheska, J.L.

• Book ID: 122475753
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 299 KB
• Volume: 95
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.05.031