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

Saved in:
Bibliographic Details
Published in:Meat science 2014-01, Vol.96 (1), p.450-451
Main Authors: Bueso⁎, M.E., Miller, M.F., Dinh, T., Legako, J., Hunt, M., Corbin, C.
Format: Article
Language:English
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.07.059