Comparison of Grades of Beef Rounds. Effect of Cooking Times on Payability and Cost
- 1 January 1954
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 30 (1) , 39-43
- https://doi.org/10.1016/s0002-8223(21)29077-9
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- PHYSICAL CHANGES OF CONNECTIVE TISSUES OF BEEF DURING HEATINGa,bJournal of Food Science, 1952
- COMPARATIVE TENDERNESS AND IDENTIFICATION OF MUSCLES IN WHOLESALE BEEF CUTSJournal of Food Science, 1948
- FLAVOR OF MEATJournal of Food Science, 1948
- COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLESJournal of Food Science, 1945