1. Comparative tenderness and identification of muscles in wholesale beef cuts;Ramsbottom;Food Res.,1948
2. Comparative tenderness of representative beef muscles;Ramsbottom;Food Res.,1945
3. Physical changes of connective tissues of beef during heating;Winegarden;Food Res.,1952
4. Lowe, B., Crain, E., Amick, G., Riedesel, M., Peet, L. J., Smith, F. B., McClurg, B. R., and Shearer, P. S.: Defrosting and Cooking Frozen Meat. Iowa Agric. Exper. Sta. Res. Bull. No. 385, 1952.
5. Flavor of meat;Crocker;Food Res.,1948