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Journal of Animal Science|February 21, 2004
Evaluating consumer acceptability of various muscles from the beef chuck and ribA C Kukowski, R J Maddock, D M Wulf
Meat Science|November 9, 2011
Factors associated with surface iridescence in fresh beefA C Kukowski, D M Wulf, B C Shanks, et al.
Journal of Animal Science|October 19, 2005
Evaluating consumer acceptability and willingness to pay for various beef chuck musclesA C Kukowski, R J Maddock, D M Wulf, et al.
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