EFFECTS OF SERVING TEMPERATURE ON SENSORY EVALUATION OF BEEF STEAKS FROM DIFFERENT MUSCLES AND CARCASS MATURITIES
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 627-628
- https://doi.org/10.1111/j.1365-2621.1980.tb04116.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- A SIMPLE TECHNIQUE FOR MAINTAINING TEMPERATURE OF COOKED MEAT SAMPLES PRIOR TO SENSORY EVALUATIONJournal of Food Science, 1978
- EFFECTS OF POST–COOKING SAMPLE TEMPERATURE ON SENSORY AND SHEAR ANALYSIS OF BEEF STEAKSJournal of Food Science, 1978
- Manual on Sensory Testing MethodsPublished by ASTM International ,1968