EFFECT OF 4 COOKING METHODS ON FAT, MOISTURE, JUICE AND CONNECTIVE TISSUE CONTENT OF SEMITTENDINOSUS AND LONGISSIMUS DORSI MUSCLES OF BEEF

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作者：

FIELDER, MM

MOSCHETTE, DS

MULLINS, AM

机构：

来源：

JOURNAL OF ANIMAL SCIENCE | 1962年 / 21卷 / 02期

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中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

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页码：388 / &

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