Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffects of degree of connective tissue removal on raw material yield, chemical and sensory characteristics of restructured beef steaksAuthorsSavell, J. W.; Cross, H. R.; Leu, R.; Recio, G. A.; Smith, G. C. SmithSubjectsFOOD industry; MEAT sciencePublicationJournal of Food Science (Wiley-Blackwell), 1986, Vol 51, Issue 5, p1173ISSN0022-1147Publication typeArticle