Pre- and Post-Rigor Sectioned and Formed Beef Steaks Manufactured with Different Salt Levels, Mixing Times and Tempering Times

✍ Scribed by F. P. COON; C. R. CALKINS; R. W. MANDIGO

• Book ID: 108805945
• Publisher: Institute of Food Technologists
• Year: 1983
• Tongue: English
• Weight: 510 KB
• Volume: 48
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1983.tb05072.x