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Bovine muscle cooked from the frozen state at low temperature

Authors :
Harrison, D. L.
Vollmar, E. K.
Hogg, M. G.
Source :
Journal of Food Science (Wiley-Blackwell); Mar/Apr1976, Vol. 41 Issue 2, p411, 0p
Publication Year :
1976

Subjects

Subjects :
MEAT science

Details

Language :
English
ISSN :
00221147
Volume :
41
Issue :
2
Database :
Complementary Index
Journal :
Journal of Food Science (Wiley-Blackwell)
Publication Type :
Academic Journal
Accession number :
8155052

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