A sensory map of the meat universe. Sensory profile of meat from 15 species
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
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2. Effect of cooking temperature and time on the shear properties of meat;Bouton;Journal of Food Science,1981
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5. Relationship between tenderness of three beef muscles;Dransfield;Journal of the Science of Food and Agriculture,1981
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