QUALITY GRADE, PORTION SIZE, NEEDLE TENDERIZATION AND COOKERY METHOD EFFECTS ON COOKING CHARACTERISTICS AND PALATABILITY TRAITS OF PORTIONED STRIP LOIN AND TOP SIRLOIN STEAKS

✍ Scribed by T.D. PRINGLE; S.E. WILLIAMS; L.P. JOHNSON

• Book ID: 111336340
• Publisher: John Wiley and Sons
• Year: 1998
• Weight: 784 KB
• Volume: 10
• Category: Article
• ISSN: 1524-8275
• DOI: 10.1111/j.1745-4506.1998.tb00143.x