SCORING FOR THREE COMPONENTS OF TENDERNESS TO CHARACTERIZE DIFFERENCES AMONG BEEF STEAKS^a,^b

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1 September 1959

journal article
Published by Wiley in Journal of Food Science

Vol. 24 (5) , 564-573
https://doi.org/10.1111/j.1365-2621.1959.tb17308.x

Abstract

No abstract available

Cited by 15 articles