Proximate composition and fat retention of beef steaks as influenced by tissue composition, usda quality grade, and cooking method

Proximate composition and fat retention of beef steaks as influenced by tissue composition, usda quality grade, and cooking method
M.J. De La Zerda, D. Huerta-Montauti, J.L. Wahrmund-Wyle, K.B. Harris and J.W. Savell