Alternative Cutting Methods To Minimize Transfer of Nervous System Tissue during Steak Preparation from Bone-in Short Loins

Author: Lopes M.   Stopforth J. D.   Sucre K.   Miksch R. R.   Giddens E.   Reddy M. C. S.   Yemm R. S.   Samadpour M.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.69, Iss.6, 2006-06, pp. : 1388-1392

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