Time-intensity as a tool for the measurement of meat tenderness

Author: Butler G.   Poste L.M.   Mackie D.A.   Jones A.  

Publisher: Elsevier

ISSN: 0950-3293

Source: Food Quality and Preference, Vol.7, Iss.3, 1996-07, pp. : 193-204

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract