Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures

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Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

T R Neely, C. L. Lorenzen, R. K. Miller et al. · Journal of Animal Science · 1999 · 131 citations · Full text

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Beef Customer Satisfaction: Trained sensory panel ratings and Warner-Bratzler shear force values1

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