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HEAT PROCESSING OF BEEF. III. OBJECTIVE MEASUREMENT OF CHANGES IN TENDERNESS, DRAINED JUICE, AND STERILIZING VALUE DURING HEAT PROCESSING a, b
Author(s) -
TISCHER R. G.,
Huewicz H.,
ZOELLNER J. A.
Publication year - 1953
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1953.tb17749.x
Subject(s) - food science , chemistry , tenderness , value (mathematics) , food processing , mathematics , statistics