SENSORY CHARACTERISTICS AND MICROBIOLOGICAL EVALUATION OF STORED MECHANICALLY TENDERIZED BEEF SEMIMEMBRANOSUS MUSCLE
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 670-672
- https://doi.org/10.1111/j.1365-2621.1978.tb02389.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- EFFECT OF MECHANICAL TENDERIZATION, AGING AND PRESSING ON BEEF QUALITYJournal of Food Science, 1975
- EFFECT OF VACUUM PACKAGING ON WEIGHT LOSS, MICROBIAL GROWTH AND PALATABILITY OF FRESH BEEF WHOLESALE CUTSJournal of Food Science, 1974