Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleA comparison of roasting vs broiling on the sensory characteristics of beef longissimus steaksAuthorsStanfield, M. S.; Cross, H. R.; Smith, G. C.; Elder, R. S.PublicationJournal of Food Science (Wiley-Blackwell), 1979, Vol 44, Issue 1, p310ISSN0022-1147Publication typeArticle