Principal component analysis of consumer palatability scores from four beef muscles of two USDA quality grades in relation to fatty acid profile

✍ Scribed by Bueso⁎, M.E.; Miller, M.F.; Dinh, T.; Legako, J.; Hunt, M.; Corbin, C.

• Book ID: 122282290
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 57 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.07.059