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8. Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness. O'Quinn TG; Brooks JC; Miller MF J Food Sci; 2015 Feb; 80(2):S444-9. PubMed ID: 25597832 [TBL] [Abstract][Full Text] [Related]
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19. The effect of degree of doneness of beef steaks on consumer acceptability of meals in restaurants. Cox RJ; Thompson JM; Cunial CM; Winter S; Gordon AJ Meat Sci; 1997 Jan; 45(1):75-85. PubMed ID: 22061139 [TBL] [Abstract][Full Text] [Related]