Methods of meat texture measurement viewed from the background of factors affecting tenderness
Adv Food Res
.
1965:14:33-165.
doi: 10.1016/s0065-2628(08)60148-2.
Authors
A S Szczesniak
,
K W Torgeson
PMID:
5341914
DOI:
10.1016/s0065-2628(08)60148-2
No abstract available
Publication types
Review
MeSH terms
Food Analysis*
Meat*