EFFECTS OF THREE LEVELS OF NUTRITION AND AGE OF ANIMAL ON THE QUALITY OF BEEF. I. PALATABILITY, COOKING DATA, MOISTURE, FAT, AND NITROGEN
- 1 July 1956
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 21 (4) , 415-426
- https://doi.org/10.1111/j.1365-2621.1956.tb16939.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Use of Antipyrine in Nutritional and Meats Studies with CattleJournal of Animal Science, 1956
- Micro-Kjeldahl Determination of Nitrogen.A New Indicator and An Improved Rapid MethodIndustrial & Engineering Chemistry Analytical Edition, 1942