Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleConstant Time versus Constant Temperature Cooking of Beef Loin Steaks as Influenced by Marbling Characteristics and Intramuscular Fat ContentAuthorsSmith, G. C.; Cross, H. R.; Berry, B. W.SubjectsMEAT sciencePublicationJournal of Animal Science, 1981, Vol 52, Issue 5, p1034ISSN0021-8812Publication typeArticle