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Survey of Mexican retail stores for US beef product.
Huerta-Leidenz N, Ruíz-Flores A, Maldonado-Siman E, Valdéz A, Belk KE. Huerta-Leidenz N, et al. Meat Sci. 2014 Feb;96(2 Pt A):729-36. doi: 10.1016/j.meatsci.2013.10.008. Epub 2013 Oct 11. Meat Sci. 2014. PMID: 24200564 Free article.
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. 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