Extensibility, strength and tenderness of beef cooked to various degrees
- 1 October 1976
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 27 (10), 891-901
- https://doi.org/10.1002/jsfa.2740271002
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
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