EFFECT OF METAL SKEWERS ON COOKING TIME AND TEXDERNESS OF BEEF1
- 1 May 1941
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 6 (3), 233-238
- https://doi.org/10.1111/j.1365-2621.1941.tb16287.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- A NEW SUBJECTIVE METHOD OF TESTING TENDERNESS IN MEAT—THE PAIRED‐EATING METHODJournal of Food Science, 1936
- Conditions Affecting the Hydrolysis of Collagen to Gelatin.Industrial & Engineering Chemistry, 1923