Possibilities for predicting taste and tenderness of broiled beef steaks using an optical-electromechanical probe

Meat Science

Volumn 50, Issue 1, 1998, Pages 1-12

  Swatland, H J ^a   Brooks, J C ^b   Miller, M F ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b TEXAS TECH UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032220314     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00007-2     Document Type: Article

References (31)

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