Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively

✍ Scribed by Smith, A.M.; Harris, K.B.; Griffin, D.B.; Miller, R.K.; Kerth, C.R.; Savell, J.W.

• Book ID: 122323995
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 234 KB
• Volume: 97
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.12.013