Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal Temperatures
- 1 September 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (5), 590-595
- https://doi.org/10.1111/j.1365-2621.1963.tb00248.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- A Study of Variations in Muscles of Beef and ChickenJournal of Animal Science, 1949
- RELATION OF TENDERNESS OF BEEF TO AGING TIME AT 33–35°F.Journal of Food Science, 1947
- EFFECT OF COAGULATION ON PRESS FLUID, SHEAR FORCE, MUSCLE-CELL DIAMETER, AND COMPOSITION OF BEEF MUSCLEJournal of Food Science, 1938
- Certain Factors which Affect the Palatability and Cost of Roast Beef Served in Institutions1Journal of the American Dietetic Association, 1937