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THE EFFECT OF TWO METHODS OF COOKING ON PALATABILITY SCORES, SHEAR FORCE VALUES, AND COLLAGEN CONTENT OF TWO CUTS OF BEEF
Author(s) -
COVER SYLVIA,
SMITH W. H.
Publication year - 1956
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.1365-2621.1956.tb16926.x
Subject(s) - palatability , agricultural experiment station , cover (algebra) , citation , agriculture , library science , agricultural economics , mathematics , advertising , information retrieval , computer science , engineering , economics , food science , geography , business , chemistry , mechanical engineering , archaeology