Effects of USDA quality grade and heating on palatability, cholesterol content, fatty acid and proximate composition of beef strip loin steaks

Johnson, Robert Dean

doi:10.31274/rtd-180813-11540

DOI: 10.31274/rtd-180813-11540

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Effects of USDA quality grade and heating on palatability, cholesterol content, fatty acid and proximate composition of beef strip loin steaks

Robert Dean Johnson¹

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Effects of USDA quality grade and heating on palatability, cholesterol content, fatty acid and proximate composition of beef strip loin steaks

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References 96 publications

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