A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS
- 1 March 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (2), 218-221
- https://doi.org/10.1111/j.1365-2621.1972.tb05820.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEATJournal of Food Science, 1972
- Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting TendernessPublished by Elsevier ,1965