FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN...

FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS

G. W. DAVIS, T. R. DUTSON, G. C. SMITH, Z. L. CARPENTER
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Volume:
45
Year:
1980
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1980.tb07470.x
File:
PDF, 663 KB
english, 1980
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