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1 Ergebnisse
1
Effects of Dry Heat Cooking Method and Quality Grade on the..:
Hall, H. R.
;
Sepulveda, C. A.
;
Garmyn, A. J.
..
Meat and Muscle Biology; 2019 Reciprocal Meat Conference. 3 (2019) 2 - p. , 2019
Link:
https://doi.org/10.22175/mmb.10699
RT Journal T1 <Title>Effects of Dry Heat Cooking Method and Quality Grade on the Composition and Objective Tenderness and Juiciness of Beef Strip Loin Steaks</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.22175_mmb.10699&Exemplar=1&LAN=DE A1 Hall, H. R. A1 Sepulveda, C. A. A1 Garmyn, A. J. A1 Legako, J. F. A1 Miller, M. F. PB Iowa State University YR 2019 SN 2575-985X JF Meat and Muscle Biology; 2019 Reciprocal Meat Conference VO 3 IS 2 LK http://dx.doi.org/https://doi.org/10.22175/mmb.10699 DO https://doi.org/10.22175/mmb.10699 SF ELIB - SuUB Bremen
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