Works matching DE "RIBS (Cooking)"

Dry and Wet Aging Effects on Palatability Attributes of Beef Loin and Rib Steaks from Three Quality Grades.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 601, doi. 10.1111/j.1365-2621.1991.tb05338.x

By:

• PARRISH, F.C.;
• BOLES, J.A.;
• RUST, R.E.;
• OLSON, D.G.

Publication type:

Article