BEEF COLOR AS RELATED TO CONSUMER ACCEPTANCE AND PALATABILITY

[1] ALLEN DM, 1968, P RECIP MEAT C, V21, P284

[2] BARTON PA, 1968, 01 DAN MEAT RES I RE

[3] Billmeyer F. W., 1966, PRINCIPLES COLOR TEC

[4] DANNER MJ, 1959, 131 AL AGR EXP STA C

[5] DEAN RW, 1960, FOOD TECHNOL-CHICAGO, V14, P271

[6] DUNSING M, 1959, FOOD TECHNOL-CHICAGO, V13, P451

[7] DUNSING M, 1959, FOOD TECHNOL-CHICAGO, V13, P516

[8] FRANCIS FJ, 1969, FOOD PROD DEV, V66, P66

[9] FRANCIS FJ, 1969, FOOD PROD DEV, V3, P30

[10] JUDD DB, 1952, COLOR BUSINESS SCIEN

[1] ALLEN DM, 1968, P RECIP MEAT C, V21, P284

[2] BARTON PA, 1968, 01 DAN MEAT RES I RE

[3] Billmeyer F. W., 1966, PRINCIPLES COLOR TEC

[4] DANNER MJ, 1959, 131 AL AGR EXP STA C

[5] DEAN RW, 1960, FOOD TECHNOL-CHICAGO, V14, P271

[6] DUNSING M, 1959, FOOD TECHNOL-CHICAGO, V13, P451

[7] DUNSING M, 1959, FOOD TECHNOL-CHICAGO, V13, P516

[8] FRANCIS FJ, 1969, FOOD PROD DEV, V66, P66

[9] FRANCIS FJ, 1969, FOOD PROD DEV, V3, P30

[10] JUDD DB, 1952, COLOR BUSINESS SCIEN