The Effect of Cooking Methods and Degree of Doneness on Consumers' Evaluation of Tenderness of Beef

William D. Garman, William N. Capener, Fondo Sikod, N. Scott Urquhart, John A. Marchello and James A. Bennett

No 279302, 1981 Annual Meeting, July 26-29, Clemson, South Carolina from American Agricultural Economics Association (New Name 2008: Agricultural and Applied Economics Association)

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Pages: 26
Date: 1981-07
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Persistent link: https://EconPapers.repec.org/RePEc:ags:aaea81:279302

DOI: 10.22004/ag.econ.279302

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