THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. I. PALATABILITY AND SHEAR VALUES
- 1 March 1955
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 20 (2) , 160-170
- https://doi.org/10.1111/j.1365-2621.1955.tb16824.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- COOKING LOSSES, TENDERNESS, PALATABILITY, AND THIAMINE AND RIBOFLAVIN CONTENT OF BEEF AS AFFECTED BY ROASTING, PRESSURE SAUCEPAN COOKING, AND BROILINGJournal of Food Science, 1949
- EFFECT OF EXTREMELY LOW RATES OF HEAT PENETRATION ON TENDERING OF BEEF1Journal of Food Science, 1943
- ISOLATION AND PROPERTIES OF CRYSTALLINE PAPAINJournal of Biological Chemistry, 1939
- THE MILK-CLOTTING ACTION OF PAPAINPublished by Elsevier ,1937