1. Biblio

Biblio

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Author Title [ Type(Desc)] Year
Filters: Author is Scramlin, S.M.  [Clear All Filters]
Journal Article
A. J. Myers, Scramlin, S. M., Dilger, A. C., Souza, C. M., McKeith, F. K., and Killefer, J., “Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor”, Meat Science, vol. 82, no. 1, pp. 59 - 63, 2009.