Relationship of Warner-Bratzler shear force and trained sensory panel tenderness of strip loin steaks cooked to 131 and 158°F

K-REx Repository

Files in this item

This item appears in the following Collection(s)

Search K-REx

Advanced Search


My Account

Center for the

Advancement of Digital


118 Hale Library

Manhattan KS 66506

(785) 532-7444