Sensory Scores and Shear Force Values for Beef Roasts Cooked Either Before or After Chilling

✍ Scribed by B. W. BERRY; E. E. RAY; D. M. STIFFLER

• Book ID: 108805075
• Publisher: Institute of Food Technologists
• Year: 1981
• Tongue: English
• Weight: 393 KB
• Volume: 46
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1981.tb14570.x