SCORING FOR THREE COMPONENTS OF TENDERNESS TO CHARACTERIZE DIFFERENCES AMONG BEEF STEAKS

✍ Scribed by SYLVIA COVER

• Book ID: 108795481
• Publisher: Institute of Food Technologists
• Year: 1959
• Tongue: English
• Weight: 621 KB
• Volume: 24
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1959.tb17308.x