Relationship between Warner-Bratzler and Sensory Determinations of Beef Tenderness by the Method of Paired Comparisons
- 1 July 1972
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 5 (3), 138-144
- https://doi.org/10.1016/s0315-5463(72)74109-7
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- APPLICATION OF MULTIPLE PAIRED COMPARISONS IN STUDYING THE EFFECT OF AGING AND FINISH ON BEEF TENDERNESSCanadian Journal of Animal Science, 1969
- Classification of Textural CharacteristicsaJournal of Food Science, 1963
- Tenderness of Beef..Journal of Food Science, 1962