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Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck.
West SE, Harris KB, Haneklaus AN, Savell JW, Thompson LD, Brooks JC, Pool JK, Luna AM, Engle TE, Schutz JS, Woerner DR, Arcibeque SL, Belk KE, Douglass L, Leheska JM, McNeill S, Howe JC, Holden JM, Duvall M, Patterson K. West SE, et al. Among authors: leheska jm. Meat Sci. 2014 Aug;97(4):558-67. doi: 10.1016/j.meatsci.2014.01.018. Epub 2014 Feb 8. Meat Sci. 2014. PMID: 24769877
Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round.
Acheson RJ, Woerner DR, Martin JN, Belk KE, Engle TE, Brown TR, Brooks JC, Luna AM, Thompson LD, Grimes HL, Arnold AN, Savell JW, Gehring KB, Douglass LW, Howe JC, Patterson KY, Roseland JM, Williams JR, Cifelli A, Leheska JM, McNeill SH. Acheson RJ, et al. Among authors: leheska jm. Meat Sci. 2015 Dec;110:236-44. doi: 10.1016/j.meatsci.2015.06.001. Epub 2015 Jun 3. Meat Sci. 2015. PMID: 26280470