Effects of Connective Tissue Levels on Sensory, Instron,...

Journal of Food Protection 1986 / 06 Vol. 49; Iss. 6

Effects of Connective Tissue Levels on Sensory, Instron, Cooking and Collagen Values of Restructured Beef Steaks

BERRY, B. W., SMITH, J. J., SECRIST, J. L.
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Volume:
49
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-49.6.455
Date:
June, 1986
File:
PDF, 450 KB
english, 1986
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