The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef Muscles

✍ Scribed by S. J. RITCHEY

• Book ID: 108797138
• Publisher: Institute of Food Technologists
• Year: 1965
• Tongue: English
• Weight: 585 KB
• Volume: 30
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1965.tb00317.x