A Comparison of the Press Method with Taste‐Panel and Shear Measurements of Tenderness in Beef and Lamb Musclesa
- 1 January 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (1), 99-100
- https://doi.org/10.1111/j.1365-2621.1963.tb00165.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLESJournal of Food Science, 1945