Effect of Degree of Connective Tissue Removal on Raw Material Yield, Chemical and Sensory Characteristics of Restructured Beef Steaks

✍ Scribed by H. A. RECIO; J. W. SAVELL; R. LEU; H. R. CROSS; G. C. SMITH

• Book ID: 108811550
• Publisher: Institute of Food Technologists
• Year: 1986
• Tongue: English
• Weight: 412 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1986.tb13076.x