Cooking properties of beef loin steaks used to develop new degree of doneness color guidelines
B.W. Berry, H.K. Johnson, T.R. Dockerty, M.E. Bigner and M.S. Stanfield
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Cooking properties of beef loin steaks used to develop new degree of doneness color guidelines
B.W. Berry, H.K. Johnson, T.R. Dockerty, M.E. Bigner and M.S. Stanfield