✦ LIBER ✦

SENSORY AND OBJECTIVE EVALUATION OF A RESTRUCTURED BEEF PRODUCT

✍ Scribed by W. V. W. BERNAL; V. M. BERNAL; E. A. GULLETT; D. W. STANLEY

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Formulation of a Pasteurized Restructure

✍ J. SIMUNOVIC; R. L. WEST; J. P. ADAMS 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 581 KB

Functional, Sensory, and Microbiological

✍ C.H. Shao; J.S. Avens; G.R. Schmidt; J.A. Maga 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 38 KB

SENSORY EVALUATION AND PROTEIN VALUE OF

✍ BETH R. MOLONON; JANE A. BOWERS 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 326 KB

SENSORY EVALUATION OF IRRADIATED BEEF AN

✍ EINAR RISVIK 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 586 KB

Sensory Evaluation of Forage- and Grain-

✍ M. F. CHASTAIN; D. L. HUFFMAN; S. BERTRAM 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 287 KB

Effect of Chloride Salts and Antioxidant

✍ T.L. WHEELER; S.C. SEIDEMAN; G.W. DAVIS; T.L. ROLAN 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 607 KB