EFFECT OF QUALITY GRADE AND CUT FORMULATION ON THE PALATABILITY OF GROUND BEEF PATTIES
- 1 January 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (1), 9-11
- https://doi.org/10.1111/j.1365-2621.1976.tb01089.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Rank sum multiple comparisons in one- and two-way classificationsBiometrika, 1967
- Fat Content, Yield, and Palatability of Ground BeefJournal of the American Dietetic Association, 1961
- The Use of Ranks to Avoid the Assumption of Normality Implicit in the Analysis of VarianceJournal of the American Statistical Association, 1937
- The Use of Ranks to Avoid the Assumption of Normality Implicit in the Analysis of VarianceJournal of the American Statistical Association, 1937