J. K. Pool

Improvement Project : The in fl uence of USDA Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck

L. Douglass, J. Howe, D. Woerner, 2014 .

Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck.

L. Douglass, J. Howe, D. Woerner, 2014, Meat Science.