Effect of Cooking Method and Grade on Beef Roasts
- 1 October 1960
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 37 (4) , 363-365
- https://doi.org/10.1016/s0002-8223(21)22907-6
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. I. PALATABILITY AND SHEAR VALUESJournal of Food Science, 1955
- COMPARATIVE TENDERNESS AND IDENTIFICATION OF MUSCLES IN WHOLESALE BEEF CUTSJournal of Food Science, 1948