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A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS
Author(s) -
BOUTON P. E.,
HARRIS P. V.
Publication year - 1972
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.1365-2621.1972.tb05820.x
Subject(s) - library science , citation , presentation (obstetrics) , original research , computer science , medicine , radiology