COMPARATIVE TENDERNESS AND IDENTIFICATION OF MUSCLES IN WHOLESALE BEEF CUTS
- 1 July 1948
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 13 (4), 315-330
- https://doi.org/10.1111/j.1365-2621.1948.tb16627.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- STUDIES ON VEAL.Journal of Food Science, 1946
- COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLESJournal of Food Science, 1945
- Some Factors Affecting the Connective Tissue Content of Beef MuscleJournal of Nutrition, 1928