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Assessment of the chemical and cooking properties of the major beef muscles and muscle groups

✍ Scribed by L.E. Jeremiah; M.E.R. Dugan; J.L. Aalhus; L.L. Gibson

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Assessment of the relationship between c

✍ L.E. Jeremiah; M.E.R. Dugan; J.L. Aalhus; L.L. Gibson 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 196 KB

Chemical and Sensory Properties of Thirt

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Assessment of palatability attributes of

✍ L.E. Jeremiah; L.L. Gibson; J.L. Aalhus; M.E.R. Dugan 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 459 KB

Chemical composition and cooking propert

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Effects of ageing and cooking on the ten

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Muscle profiling: Characterizing the mus

✍ D.D. Von Seggern; C.R. Calkins; D.D. Johnson; J.E. Brickler; B.L. Gwartney 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 377 KB