INFLUENCE OF MARBLING, FATTY ACID PROFILES, DISPLAY TEMPERATURE AND TIME UPON THE SHELF LIFE OF BEEF RIB STEAKS

R. A. WOOTEN, F. D. DRYDEN, John A Marchello

Research output: Contribution to journalArticle

4 Citations (Scopus)
Original languageEnglish (US)
Pages (from-to)1132-1135
Number of pages4
JournalJournal of Food Science
Volume39
Issue number6
DOIs
StatePublished - 1974

Fingerprint

steaks
marbling
Ribs
ribs
shelf life
beef
Fatty Acids
fatty acid composition
Temperature
temperature
Red Meat

ASJC Scopus subject areas

  • Food Science

Cite this

INFLUENCE OF MARBLING, FATTY ACID PROFILES, DISPLAY TEMPERATURE AND TIME UPON THE SHELF LIFE OF BEEF RIB STEAKS. / WOOTEN, R. A.; DRYDEN, F. D.; Marchello, John A.

In: Journal of Food Science, Vol. 39, No. 6, 1974, p. 1132-1135.

Research output: Contribution to journalArticle

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title = "INFLUENCE OF MARBLING, FATTY ACID PROFILES, DISPLAY TEMPERATURE AND TIME UPON THE SHELF LIFE OF BEEF RIB STEAKS",
author = "WOOTEN, {R. A.} and DRYDEN, {F. D.} and Marchello, {John A}",
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language = "English (US)",
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journal = "Journal of Food Science",
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AU - Marchello, John A

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JO - Journal of Food Science

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