A NEW SUBJECTIVE METHOD OF TESTING TENDERNESS IN MEAT—THE PAIRED‐EATING METHOD
- 1 May 1936
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 1 (3), 287-295
- https://doi.org/10.1111/j.1365-2621.1936.tb17790.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Tenderness of MeatIndustrial & Engineering Chemistry, 1932
- Tenderness of Meat I. Determination of Relative Tenderness of Chilled and Quick-Frozen BeefIndustrial & Engineering Chemistry, 1932
- The Paired-Feeding Method in Nutrition Experiments and Its Application to the Problem of Cystine Deficiencies in Food ProteinsJournal of Nutrition, 1930
- Progress Report of the Mechanical Test for Tenderness of MeatJournal of Animal Science, 1929
- Some Factors Affecting the Connective Tissue Content of Beef MuscleJournal of Nutrition, 1928
- THE DETERMINATION OF THE AMOUNT OF CONNECTIVE TISSUE IN MEATPublished by Elsevier ,1927