✦ LIBER ✦

EFFECTS OF THREE LEVELS OF NUTRITION AND AGE OF ANIMAL ON THE QUALITY OF BEEF. I. PALATABILITY, COOKING DATA, MOISTURE, FAT, AND NITROGEN

✍ Scribed by MARION JACOBSON; FAITH FENTON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF THREE LEVELS OF NUTRITION AND

✍ MARION JACOBSON; FAITH FENTON 📂 Article 📅 1956 🏛 Institute of Food Technologists 🌐 English ⚖ 505 KB

EFFECT OF THREE LEVELS OF NUTRITION AND

✍ MARION JACOBSON; FAITH FENTON 📂 Article 📅 1956 🏛 Institute of Food Technologists 🌐 English ⚖ 266 KB

VACUUM AGING, DISPLAY AND LEVEL OF NUTRI

✍ G.H. GUTOWSKI; M.C. HUNT; C.L. KASTNER; D.H. KROPF; D.M. ALLEN 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 822 KB

Effect of Cooking Temperature and Animal

✍ J. ROBERTSON; D. RATCLIFF; P. E. BOUTON; P. V. HARRIS; W. R. SHORTHOSE 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 474 KB

Dry and Wet Aging Effects on Palatabilit

✍ F.C. PARRISH JR.; J.A. BOLES; R.E. RUST; D.G. OLSON 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 428 KB

EFFECTS OF FAT LEVEL AND SOURCE ON THE C

✍ H. R. CROSS; B. W. BERRY; L. H. WELLS 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 376 KB