HEAT PROCESSING OF BEEF. III. OBJECTIVE MEASUREMENT OF CHANGES IN TENDERNESS, DRAINED JUICE, AND STERILIZING VALUE DURING HEAT PROCESSING

✍ Scribed by R. G. TISCHER; H. Huewicz; J. A. ZOELLNER

• Book ID: 108794994
• Publisher: Institute of Food Technologists
• Year: 1953
• Tongue: English
• Weight: 654 KB
• Volume: 18
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1953.tb17749.x