Effects of Blade Tenderization, Vacuum Massage Time and Salt Level on Chemical, Textural and Sensory Characteristics of Precooked Chuck Roasts

✍ Scribed by S. D. SHACKELFORD; J. O. REAGAN; T. F. MANN; C.E. LYON; M. F. MILLER

• Book ID: 108814199
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 433 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb07895.x