Quality of Restructured Steaks: Effects of Days on Feed, Fat Level, and Cooking Method
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13772.x/fullpdf
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1. COMPARISON OF SENSITIVITY OF MICROWAVE AND CONVENTIONAL METHODS FOR MEAT COOKERY
2. EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON
3. Comparison of Forage-Finished and Grain-Finished Beef Carcasses
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