Rheological characteristics of fresh, heat processed beef product and their relationship to tenderness measured by sensory methods.

C A ENEJI

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Global Journal of Pure and Applied Sciences
Journal / Global Journal of Pure and Applied Sciences / Vol. 6 No. 3 (2000) / Articles

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Vol. 6 No. 3 (2000)

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Rheological characteristics of fresh, heat processed beef product and their relationship to tenderness measured by sensory methods.

C A ENEJI

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eISSN: 2992-4464
print ISSN: 1118-0579

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