A Method for Determining Press Fluid in Cooked Beef
- 1 September 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (5), 596-599
- https://doi.org/10.1111/j.1365-2621.1963.tb00249.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal TemperaturesJournal of Food Science, 1963
- Water Content of Meats, Determination of Water-Holding Capacity of Fresh MeatsJournal of Agricultural and Food Chemistry, 1958