✦ LIBER ✦

Assessment of the relationship between chemical components and palatability of 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 chemical and cooking p

✍ L.E. Jeremiah; M.E.R. Dugan; J.L. Aalhus; L.L. Gibson 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 369 KB

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 and Sensory Properties of Thirt

✍ F. K. MC KEITH; D. L. DE VOL; R. S. MILES; P. J. BECHTEL; T. R. CARR 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 536 KB

Meta-analysis of the relationships betwe

✍ Chriki, S.; Renand, G.; Picard, B.; Micol, D.; Journaux, L.; Hocquette, J.F. 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 535 KB

Consumer assessment of beef palatability

✍ Hunt, M.R.; Garmyn, A.J.; O'Quinn, T.G.; Corbin, C.H.; Legako, J.F.; Rathmann, R 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 293 KB

Topographic relationship between the mus

✍ Hyun-Ho Kwak; Kyung-Seok Hu; Kwan-Hyun Youn; Guang-Chun Jin; Kyoung-Sub Shim; Ch 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 316 KB