Effects of Blade Tenderization and Trimming of Connective Tissue on Hot-Boned, Restructured, Pre-Cooked Roasts from Cows

✍ Scribed by H. A. FLORES; C. L. KASTNER; D. H. KROPF; M. C. HUNT

• Book ID: 108811551
• Publisher: Institute of Food Technologists
• Year: 1986
• Tongue: English
• Weight: 523 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1986.tb13077.x