EFFECT OF EXTREMELY LOW RATES OF HEAT PENETRATION ON TENDERING OF BEEF1
- 1 September 1943
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 8 (5) , 388-394
- https://doi.org/10.1111/j.1365-2621.1943.tb16573.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- EFFECT OF METAL SKEWERS ON COOKING TIME AND TEXDERNESS OF BEEF1Journal of Food Science, 1941
- SOME MODIFICATIONS OF THE PAIRED‐EATING METHOD IN MEAT COOKERY RESEARCH 1Journal of Food Science, 1940