Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During Cookinga
- 1 July 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (4), 413-419
- https://doi.org/10.1111/j.1365-2621.1964.tb01753.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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