FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS

✍ Scribed by G. W. DAVIS; T. R. DUTSON; G. C. SMITH; Z. L. CARPENTER

• Book ID: 108804475
• Publisher: Institute of Food Technologists
• Year: 1980
• Tongue: English
• Weight: 663 KB
• Volume: 45
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1980.tb07470.x