Effects of Blade Tenderization, Vacuum Massage Time and Salt Level on Chemical, Textural and Sensory Characteristics of Precooked Chuck Roasts
S. D. SHACKELFORD, J. O. REAGAN, T. F. MANN, C.E. LYON, M. F. MILLERVolume:
54
Year:
1989
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1989.tb07895.x
File:
PDF, 433 KB
english, 1989