Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

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Title
Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments
Authors
Keywords
Beef, Consumer, Fat level, Flavor, Marbling, Palatability
Journal
MEAT SCIENCE
Volume 100, Issue -, Pages 24-31
Publisher
Elsevier BV
Online
2014-09-23
DOI
10.1016/j.meatsci.2014.09.009

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