TENDERNESS OF BEEF .2. JUICINESS AND SOFTNESS COMPONENTS OF TENDERNESS

[1] ASSELBERGS EA, 1961, FOOD TECHNOL-CHICAGO, V15, P392

[2] TENDERNESS OF BEEF .1. CONNECTIVE-TISSUE COMPONENT OF TENDERNESS [J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (05) : 469 - &

[3] COVER SYLVIA, 1957, FOOD RES, V22, P635

[4] EINE EINFACHE METHODE ZUR BESTIMMUNG DER WASSERBINDUNG IM MUSKEL [J]. NATURWISSENSCHAFTEN, 1953, 40 (01) : 29 - 30

[5] Grau R., 1957, F R LEBENSM FORSCH, V105, P446, DOI [DOI 10.1007/BF01126901, 10.1007/BF01126901]

[6] HAMM R, 1959, Z LEBENSM UNTERSUCH, V109, P227

[7] HAMM REINER, 1960, FOOD RES, V25, P587

[8] HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355

[9] WEIR CE, 1960, PALATIBILITY CHARACT, P212

[1] ASSELBERGS EA, 1961, FOOD TECHNOL-CHICAGO, V15, P392

[2] TENDERNESS OF BEEF .1. CONNECTIVE-TISSUE COMPONENT OF TENDERNESS [J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (05) : 469 - &

[3] COVER SYLVIA, 1957, FOOD RES, V22, P635

[4] EINE EINFACHE METHODE ZUR BESTIMMUNG DER WASSERBINDUNG IM MUSKEL [J]. NATURWISSENSCHAFTEN, 1953, 40 (01) : 29 - 30

[5] Grau R., 1957, F R LEBENSM FORSCH, V105, P446, DOI [DOI 10.1007/BF01126901, 10.1007/BF01126901]

[6] HAMM R, 1959, Z LEBENSM UNTERSUCH, V109, P227

[7] HAMM REINER, 1960, FOOD RES, V25, P587

[8] HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355

[9] WEIR CE, 1960, PALATIBILITY CHARACT, P212