MEAT TEXTURE: II. The Relationship Between Subjective Assessments and a Compressive Test on Roast Beef
- 1 August 1972
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 3 (3), 298-309
- https://doi.org/10.1111/j.1745-4603.1972.tb00634.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Influence of Marbling and Maturity on the Palatability of Beef Muscle. I. Chemical and Organoleptic ConsiderationsJournal of Animal Science, 1968
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- Objective Measurements of Food TextureaJournal of Food Science, 1963
- TENDERNESS OF MEAT: I. A RECORDING APPARATUS FOR ITS ESTIMATION, AND RELATION BETWEEN pH AND TENDERNESSCanadian Journal of Research, 1939
- APPARATUS FOR MEASUREMENTS OP CHEWING RESISTANCE OR TENDERNESS OF FOODSTUFFSJournal of Food Science, 1938