Sensory Scores and Shear Force Values for Beef Roasts Cooked Either Before or After Chilling
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1) , 231-233
- https://doi.org/10.1111/j.1365-2621.1981.tb14570.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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