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• Vitamin K Content of Raw and Cooked U.S. Beef Variety Meat Items (FS14-03-19)
  Monday, Jun 10
  8:15 AM - 8:19 AM
  Favorite
  Kaylie N. Schneider, MS – USDA Agricultural Research Service ### 734529###Presenting Author @@@ Hannah Kesterson, MS – Texas Tech University ### 734530###Co-Author @@@ Dale R. Woerner, PhD – Texas Tech University ### 731453###Co-Author @@@ Jessie Ellis, MS – JM-USDA HNRCA at Tufts University ### 734531###Co-Author @@@ David Haytowitz, MS – USDA Agricultural Research Service - Beltsville Human Nutrition Research Center ### 728613###Co-Author @@@ Sarah L. Booth, PhD – JM-USDA HNRCA at Tufts University ### 731359###Co-Author @@@ Xueyan Fu, PhD – JM-USDA HNRCA at Tufts University ### 547986###Co-Author @@@ Janet Roseland, MS, RD – USDA Agricultural Research Service - Beltsville Human Nutrition Research Center ### 734532###Co-Author FS14-03-19