CONSUMER RESPONSE TO RESTRUCTURED BEEF STEAKS PROCESSED TO HAVE VARYING LEVELS OF CONNECTIVE TISSUE
B.W. BERRY, J.J. SMITH, J.L. SECRIST, L.A. DOUGLASSVolume:
11
Year:
1988
Language:
english
Pages:
11
DOI:
10.1111/j.1745-4557.1988.tb00861.x
File:
PDF, 553 KB
english, 1988