Relationship of USDA Maturity Groups to Palatability of...

Journal of Food Science 1982 Vol. 47; Iss. 4

Relationship of USDA Maturity Groups to Palatability of Cooked Beef

G.C. SMITH, H.R. CROSS, Z.L. CARPENTER, C.E. MURPHEY, J.W. SAVELL, H.C. ABRAHAM, G.W. DAVIS
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Volume:
47
Year:
1982
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.1982.tb07627.x
File:
PDF, 873 KB
english, 1982
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