A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb05820.x/fullpdf
Reference33 articles.
1. L.J. Bratzler, 1932 . Measuring the tenderness of meat by means of a mechanical shear . M.S. thesis , Kansas State College.
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