A comparison of methods for measuring tenderness of raw and cooked meat samples

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Banks, Barbara Ann

Date: 1971

Subjects: Meat

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: 2, v, 73 pages

Permalink: https://doi.org/doi:10.25335/7n4x-cv61