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A Comparison of the Press Method with Taste-Panel and Shear Measurements of Tenderness in Beef and Lamb Muscles

✍ Scribed by L. J. BRATZLER; HOMER D. SMITH

Book ID: 108796830
Publisher: Institute of Food Technologists
Year: 1963
Tongue: English
Weight: 177 KB
Volume: 28
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1963.tb00165.x

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