Textural and Chemical Characteristics of Recombined Precooked Beef Chuck Roasts as Influenced by Boning Time and Salt Level

✍ Scribed by T.F. MANN; J.O. REAGAN; LP. JOHNSON; C.E. LYON; J.W. MABRY; M.F. MILLER

• Book ID: 108816744
• Publisher: Institute of Food Technologists
• Year: 1990
• Tongue: English
• Weight: 566 KB
• Volume: 55
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1990.tb06755.x