Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score
- 1 May 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (3) , 838-839
- https://doi.org/10.1111/j.1365-2621.1986.tb13946.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEFJournal of Food Quality, 1985
- Relationship of USDA Maturity Groups to Palatability of Cooked BeefJournal of Food Science, 1982