Associations between portion size acceptability of beef cuts and ribeye area of beef carcasses1

Journal article

Peer reviewed

Phil Bass, John A Scanga, Philip L Chapman, Gary C Smith and Keith E Belk

Journal of Animal Science, Vol.87(9), pp.2935-2942

2009

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https://doi.org/10.2527/jas.2009-1789View

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Title: Associations between portion size acceptability of beef cuts and ribeye area of beef carcasses1
Creators: Phil Bass - Colorado State University
John A Scanga
Philip L Chapman - Colorado State University
Gary C Smith - Colorado State University
Keith E Belk - Colorado State University
Publication Details: Journal of Animal Science, Vol.87(9), pp.2935-2942
Identifiers: 996631109601851
Academic Unit: Animal, Veterinary, and Food Sciences
Language: English
Resource Type: Journal article