THE EFFECT OF TWO METHODS OF COOKING ON PALATABILITY SCORES, SHEAR FORCE VALUES, AND COLLAGEN CONTENT OF TWO CUTS OF BEEF
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Published:1956-05
Issue:3
Volume:21
Page:312-321
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ISSN:0022-1147
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Container-title:Journal of Food Science
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language:en
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Short-container-title:J Food Science
Author:
COVER SYLVIA,SMITH W. H.
Cited by
25 articles.
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