The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry Meat
- 1 November 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (6) , 524-526
- https://doi.org/10.1111/j.1365-2621.1969.tb12077.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting TendernessPublished by Elsevier ,1965
- STUDIES ON TENDERNESS OF BEEF. III. SIZE OF SHEAR CORES: END TO END VARIATION IN THE SEMIMEMBRANOSUS AND ADDUCTOR aJournal of Food Science, 1955