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SCORING FOR THREE COMPONENTS OF TENDERNESS TO CHARACTERIZE DIFFERENCES AMONG BEEF STEAKS a, b
Author(s) -
COVER SYLVIA
Publication year - 1959
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.1365-2621.1959.tb17308.x
Subject(s) - citation , cover (algebra) , library science , tenderness , agricultural science , agricultural experiment station , portion size , agriculture , computer science , agricultural economics , geography , engineering , zoology , food science , economics , environmental science , biology , archaeology , mechanical engineering