The Influence of Cooking Temperature on the Eating Quality of Beef from Bulls and Steers Fed Three Levels of Dietary Roughage
- 1 January 1979
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 12 (2) , 72-77
- https://doi.org/10.1016/s0315-5463(79)73059-8
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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- LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 3. Collagenolytic ActivityJournal of Food Science, 1970
- Response of Beef Roasts Differing in Finish, Location and Size to Two Rates of Heat ApplicationJournal of Animal Science, 1969
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- Studies in beef quality. I.—development of a system for assessing palatabilityJournal of the Science of Food and Agriculture, 1963