EFFECT OF DEGREE OF FINISH ON DIFFERENCES IN QUALITY FACTORS OF BEEF
- 1 January 1958
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 23 (1) , 32-40
- https://doi.org/10.1111/j.1365-2621.1958.tb17535.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The Relationship of Fatness in Yearling Steers to Juiciness and Tenderness of Broiled and Braised Steaks2Journal of Animal Science, 1956
- EFFECT OF CORN, BARLEY, STILBESTROL AND DEGREE OF FINISH UPON QUALITY OF BEEFJournal of Food Science, 1955
- Creatinine Excretion and Specific Gravity as Related to the Composition of the 9, 10, 11th Rib Cut of Hereford SteersJournal of Animal Science, 1954
- COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLESJournal of Food Science, 1945