Retail Display Evaluation of Steaks from Select Beef Strip Loins Injected with a Brine Containing 1% Ammonium Hydroxide. Part 2: Cook Yield, Tenderness, and Sensory Attributes

✍ Scribed by A.N. Parsons; D.L. VanOverbeke; C.L. Goad; C.A. Mireles DeWitt

• Book ID: 111406647
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 137 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01903.x