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

Published 2013 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Principal component analysis of consumer palatability scores from four beef muscles of two USDA quality grades in relation to fatty acid profile
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 96, Issue 1, Pages 450-451
Publisher
Elsevier BV
Online
2013-09-03
DOI
10.1016/j.meatsci.2013.07.059

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.