National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments
Authors:
- 30 November 2007
- journal article
- Published by Elsevier in Meat Science
- Vol. 77 (3) , 357-364
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- IDENTIFICATION OF THRESHOLD LEVELS FOR WARNER‐BRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKSJournal of Muscle Foods, 1991
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