STUDIES IN MEAT TENDERNESS. 9. The Tenderness of Various Lamb Muscles in Relation to Their Skeletal Restraint and Delay Before Freezing

✍ Scribed by SUZANNE E. McCRAE; CHERIE G. SECCOMBE; B. B. MARSH; W. A. CARSE

• Book ID: 108799567
• Publisher: Institute of Food Technologists
• Year: 1971
• Tongue: English
• Weight: 703 KB
• Volume: 36
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1971.tb15130.x