✦ LIBER ✦

Tenderness of Beef. : III. The Muscle-Fiber Components of Tenderness

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

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Tenderness of Beef. : II. Juiciness and

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

Tenderness of Beef. : I. The Connective-

✍ SYLVIA COVER; S. J. RITCHEY; ROBERT L. HOSTETLER 📂 Article 📅 1962 🏛 Institute of Food Technologists 🌐 English ⚖ 498 KB

Relationship of Extensibility of Muscle

✍ ROBERT L. HOSTETLER; SYLVIA COVER 📂 Article 📅 1961 🏛 Institute of Food Technologists 🌐 English ⚖ 784 KB

Tenderness of Beef. : IV. Relations of S

✍ SYLVIA COVER; ROBERT L. HOSTETLER; S. J. RITCHEY 📂 Article 📅 1962 🏛 Institute of Food Technologists 🌐 English ⚖ 772 KB

Relationship between tenderness of three

✍ Eric Dransfield; Richard C. D. Jones 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 300 KB

MUSCLE FRAGMENTATION INDICES FOR PREDICT

✍ J. O. REAGAN; T. R. DUTSON; Z. L. CARPENTER; G. C. SMITH 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 212 KB