✦ LIBER ✦

OBJECTIVE-SUBJECTIVE ASSESSMENT OF MEAT TENDERNESS

✍ Scribed by P. E. BOUTON; ANNE L. FORD; P. V. HARRIS; D. RATCLIFF

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Studies in Meat Tenderness. I. Sensory a

✍ B. B. MARSH; PAMELA R. WOODHAMS; N. G. LEET 📂 Article 📅 1966 🏛 Institute of Food Technologists 🌐 English ⚖ 458 KB

STATISTICAL ASPECT OF THE CORRELATION BE

✍ M. C. CACULA JR.; JUNE B. REAUME; K. J. MORGAN; R. L. LUCKETT 📂 Article 📅 1971 🏛 Institute of Food Technologists 🌐 English ⚖ 572 KB

A COMPARISON OF SOME OBJECTIVE METHODS U

✍ P. E. BOUTON; P. V. HARRIS 📂 Article 📅 1972 🏛 Institute of Food Technologists 🌐 English ⚖ 518 KB

OBJECTIVE ASSESSMENT OF MEAT JUICINESS

✍ P. E. BOUTON; ANNE L. FORD; P. V. HARRIS; D. RATCLIFF 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 214 KB

The effect of sample dimensions on the c

✍ C. L. DAVEY; K. V. GILBERT 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 468 KB

Objective and Subjective Assessment of A

✍ S.L. BEILKEN; L.M. EADIE; P.N. JONES; P.V. HARRIS 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 826 KB