✦ LIBER ✦

COMPARISON OF POSTMORTEM TREATMENTS FOR IMPROVING TENDERNESS OF BEEF

✍ Scribed by R. L. HOSTETLER; Z. L. CARPENTER; G. C. SMITH; T. R. DUTSON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

A comparison of the effects of some post

✍ P. E. BOUTON; ANNE L. FISHER; P. V. HARRIS; R. I. BAXTER 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 618 KB

Postmortem Degradation of Titin and Nebu

✍ T.J. ANDERSON; F.C. PARRISH JR. 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 265 KB

Considerations for Beef Tenderness Evalu

✍ G. C. SMITH; Z. L. CARPENTER; G. T. KING 📂 Article 📅 1969 🏛 Institute of Food Technologists 🌐 English ⚖ 1014 KB

Comparison of Sarcomere Length to Other

✍ R. D. HOWARD; M. D. JUDGE 📂 Article 📅 1968 🏛 Institute of Food Technologists 🌐 English ⚖ 566 KB

EFFECT OF CHILLING TEMPERATURE ON POSTMO

✍ E. E. GLOVER; E. D. ABERLE; V. E. SWEAT; F. J. BABEL; M. D. JUDGE 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 569 KB

EFFECTS OF PHYSICAL AND MECHANICAL TREAT

✍ G. C. SMITH; T. C. ARANGO; Z. L. CARPENTER 📂 Article 📅 1971 🏛 Institute of Food Technologists 🌐 English ⚖ 658 KB