EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1) , 182-185
- https://doi.org/10.1111/j.1365-2621.1977.tb01247.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- BOVINE MUSCLE COOKED FROM THE FROZEN STATE AT LOW TEMPERATUREJournal of Food Science, 1976
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- EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORSJournal of Food Science, 1970
- The Effects of Freezing, Frozen Storage Conditions and Degree of Doneness on Lamb Palatability CharacteristicsJournal of Food Science, 1968
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- EFFECT OF FREEZING RATE ON QUALITY OF BROILED STEAKSJournal of Food Science, 1942