✦ LIBER ✦

THE RELATIVE IMPORTANCE OF SOME DETERMINANTS OF BEEF TENDERNESS

✍ Scribed by R. W. PURCHAS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

SOME CHEMICAL CHANGES ACCOMPANYING TENDE

✍ James F. McCarthy; C. G. King 📂 Article 📅 1942 🏛 Institute of Food Technologists 🌐 English ⚖ 260 KB

Tenderness of Beef. : I. The Connective-

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

The Relationship of Some Intracellular P

✍ G. R. HEGARTY; L. J. BRATZLER; A. M. PEARSON 📂 Article 📅 1963 🏛 Institute of Food Technologists 🌐 English ⚖ 493 KB

The relative importance of tender evalua

✍ D.J. Watt; B. Kayis; K. Willey 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 259 KB