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Effects of Trimming and Added Connective Tissue on Compositional, Physical and Sensory Properties of Restructured, Pre-cooked Beef Roasts

✍ Scribed by C. W. LIU; D. L. HUFFMAN; W. R. EGBERT; M. N. LIU

Book ID: 108816529
Publisher: Institute of Food Technologists
Year: 1990
Tongue: English
Weight: 947 KB
Volume: 55
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb03910.x

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