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THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. II. COLLAGEN, FAT AND NITROGEN CONTENT a
Author(s) -
GRISWOLD RUTH M.
Publication year - 1955
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.1365-2621.1955.tb16825.x
Subject(s) - citation , library science , prime (order theory) , family and consumer science , agricultural economics , mathematics , computer science , economics , combinatorics , mathematics education