2014
DOI: 10.1016/j.meatsci.2013.07.059
|View full text |Cite
|
Sign up to set email alerts
|

Principal component analysis of consumer palatability scores from four beef muscles of two USDA quality grades in relation to fatty acid profile

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Year Published

2015
2015
2015
2015

Publication Types

Select...
1

Relationship

0
1

Authors

Journals

citations
Cited by 1 publication
references
References 0 publications
0
0
0
Order By: Relevance