Cross-Sectional Tenderness Variations Among Six Locations of Pork Longissimus Dorsi
- 1 January 1965
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 30 (1) , 181-183
- https://doi.org/10.1111/j.1365-2621.1965.tb00286.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Relationship of Fiber Diameter to Tenderness and Meatiness as Influenced by Bovine AgeJournal of Animal Science, 1962
- Observations on a Method of Determining the Water Binding Properties of MeatJournal of Animal Science, 1962