QUALITY CHARACTERISTICS OF BROILED AND ROASTED BEEF STEAKS
- 1 July 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (4), 745-746
- https://doi.org/10.1111/j.1365-2621.1975.tb00546.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- A Method for Determining Press Fluid in Cooked BeefJournal of Food Science, 1963
- Tenderness of Beef.Journal of Food Science, 1962
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959
- Multiple Range and Multiple F TestsBiometrics, 1955