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EFFECTS OF THREE LEVELS OF NUTRITION AND AGE OF ANIMAL ON THE QUALITY OF BEEF. I. PALATABILITY, COOKING DATA, MOISTURE, FAT, AND NITROGEN
Author(s) -
JACOBSON MARION,
FENTON FAITH
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.tb16939.x
Subject(s) - family and consumer science , agricultural economics , palatability , state (computer science) , agricultural science , economics , mathematics , food science , chemistry , environmental science , mathematics education , algorithm