Tenderness of beef and lamb muscles as measured by pressure, shear force, and sensory evaluation

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Smith, Homer D.

Date: 1961

Subjects: Beef--Grading
Lamb (Meat)

Program of Study: Food Science

Degree Level: Masters

Language: English

Pages: 2, x, 95 leaves

Permalink: https://doi.org/doi:10.25335/969e-2j53