Article Versions Notes

Lees J, Hardcastle N, Johnston J, Wong R, Cuthbertson H, Tarr G, Garmyn A, Miller M, Polkinghorne R, McGilchrist P. Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method. Foods. 2024; 13(19):3049. https://doi.org/10.3390/foods13193049

Lees, Jarrod, Nicholas Hardcastle, Justin Johnston, Rohen Wong, Holly Cuthbertson, Garth Tarr, Andrea Garmyn, Markus Miller, Rod Polkinghorne, and Peter McGilchrist. 2024. "Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method" Foods 13, no. 19: 3049. https://doi.org/10.3390/foods13193049

Lees, J., Hardcastle, N., Johnston, J., Wong, R., Cuthbertson, H., Tarr, G., Garmyn, A., Miller, M., Polkinghorne, R., & McGilchrist, P. (2024). Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method. Foods, 13(19), 3049. https://doi.org/10.3390/foods13193049