INFLUENCE OF STEAK TEMPERATURE AT THE BEGINNING OF BROILING ON PALATABILITY, SHEAR AND COOKING PROPERTIES OF BEEF LOIN STEAKS DIFFERING IN MARBLING
-
Published:1990-12
Issue:4
Volume:5
Page:287-297
-
ISSN:1524-8275
-
Container-title:Foodservice Research International
-
language:en
-
Short-container-title:Foodservice Res Int
Author:
BERRY B.W.,LEDDY K.F.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献