The Effect of Grilling or Roasting Cook Methods on Consumer Assessments of Eating Quality in the United States and New Zealand

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Bibliographic Details
Published in:Meat and muscle biology 2018-01, Vol.2 (2), p.6-6
Main Authors: Beyer, E. S., Garmyn, A. J., Miller, M. F., O’Quinn, T. G., Brooks, J. C., Polkinghorne, R. J., Spivey, K. S.
Format: Article
Language:English
Online Access:Get full text
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ISSN:2575-985X
2575-985X
DOI:10.22175/rmc2018.006