tlooto
Sign up
Agricultural and Food SciencesBiologyMedicine

Comparative tenderness and identification of muscles in wholesale beef cuts.

J. M. Ramsbottom, E. J. Strandine

1948.7.1Food Research

DOI: 10.1111/j.1365-2621.1948.tb16627.x

Abstract

Abstract is not available.

Citation format

RAMSBOTTOM, J. M.; STRANDINE, E. J. Comparative tenderness and identification of muscles in wholesale beef cuts. Food Research, 1948, 13 4: 315–30.