Application of chemical methods for the assessment of beef quality. I.—General considerations, sampling and the determination of basic components
- 1 July 1968
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 19 (7) , 364-366
- https://doi.org/10.1002/jsfa.2740190702
Abstract
This paper introduces a series of contributions covering the application of chemical methods to samples of stored comminuted beef. The criteria to be investigated are outlined, together with the methods employed for sampling, determination of basic composition and assessment of odour.Keywords
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