Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks
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Published:2019-04
Issue:
Volume:150
Page:141-148
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ISSN:0309-1740
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Container-title:Meat Science
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language:en
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Short-container-title:Meat Science
Author:
Wall Kayley R.,
Kerth Chris R.ORCID,
Miller Rhonda K.,
Alvarado Christine
Funder
Texas A&M University
Cited by
52 articles.
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