National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling
- 1 May 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (3) , 517-519
- https://doi.org/10.1111/j.1365-2621.1987.tb06664.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
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955