Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During Cooking

✍ Scribed by S. J. RITCHEY; ROBERT L. HOSTETLER

• Book ID: 108797054
• Publisher: Institute of Food Technologists
• Year: 1964
• Tongue: English
• Weight: 597 KB
• Volume: 29
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1964.tb01753.x