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

R. A. WOOTEN; F. D. DRYDEN; J. A. MARCHELLO

doi:10.1111/j.1365-2621.1974.tb07335.x

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

R. A. WOOTEN, F. D. DRYDEN, J. A. MARCHELLO

Research output: Contribution to journal › Article › peer-review

Original language	English (US)
Pages (from-to)	1132-1135
Number of pages	4
Journal	Journal of Food Science
Volume	39
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.1974.tb07335.x
State	Published - Nov 1974
Externally published	Yes

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1974.tb07335.x

Cite this

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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, {J. A.}",

year = "1974",

month = nov,

doi = "10.1111/j.1365-2621.1974.tb07335.x",

language = "English (US)",

volume = "39",

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journal = "Journal of Food Science",

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AU - MARCHELLO, J. A.

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SN - 0022-1147

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

ASJC Scopus subject areas

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