Effect of Degree of Doneness, Quality Grade, and Time on Objective Color Readings from Longissimus Lumborum Steaks Cooked to 6 Degrees of Doneness

Saved in:
Bibliographic Details
Published in:Meat and muscle biology 2018-01, Vol.2 (2), p.104-104
Main Authors: Prill, L. L., O’Quinn, T. G., Boyle, E. A., Houser, T. A., Vipham, J. L., Rice, E. A., Olson, B. A., Drey, L. N., Gonzalez, J. M.
Format: Article
Language:English
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:2575-985X
2575-985X
DOI:10.22175/rmc2018.093