Tenderness of Meat I. Determination of Relative Tenderness of Chilled and Quick-Frozen Beef
- 1 February 1932
- journal article
- research article
- Published by American Chemical Society (ACS) in Industrial & Engineering Chemistry
- Vol. 24 (2), 242-245
- https://doi.org/10.1021/ie50266a029
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Some Factors Affecting the Connective Tissue Content of Beef MuscleJournal of Nutrition, 1928