✦ LIBER ✦

Tenderness of Beef. : I. The Connective-Tissue Component of Tenderness

✍ Scribed by SYLVIA COVER; S. J. RITCHEY; ROBERT L. HOSTETLER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Epimysial Connective Tissue Scores as Re

✍ R. A. FIELD; M. L. RILEY; YET-OY CHANG 📂 Article 📅 1969 🏛 Institute of Food Technologists 🌐 English ⚖ 879 KB

Tenderness of Beef. : III. The Muscle-Fi

✍ SYLVIA COVER; S. J. RITCHEY; ROBERT L. HOSTETLER 📂 Article 📅 1962 🏛 Institute of Food Technologists 🌐 English ⚖ 397 KB

Tenderness of Beef. : II. Juiciness and

✍ SYLVIA COVER; S. J. RITCHEY; ROBERT L. HOSTETLER 📂 Article 📅 1962 🏛 Institute of Food Technologists 🌐 English ⚖ 541 KB

MEAT TENDERIZATION. II. FACTORS AFFECTIN

✍ A. L. TAPPEL; D. S. MIYADA; CLARENCE STERLING; V. P. MAIER 📂 Article 📅 1956 🏛 Institute of Food Technologists 🌐 English ⚖ 612 KB

ASSESSMENT OF BEEF TENDERNESS WITH THE A

✍ Z. L. CARPENTER; G. C. SMITH; O. D. BUTLER 📂 Article 📅 1972 🏛 Institute of Food Technologists 🌐 English ⚖ 430 KB

Evaluation of the Tenderness of Beef Top

✍ J.J. HARRIS; R.K. MILLER; J.W. SAVELL; H.R. CROSS; L.J. RINGER 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 690 KB