Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Chicago
Published by American Meat Science Association in cooperation with National Live Stock and Meat Board
1995
|
| Schlagworte: | |
| Beschreibung: | Includes bibliographical references (S. 34-38) |
| Beschreibung: | 47 S. ill. 28 cm |
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| index_date | 2024-07-02T20:05:48Z |
| indexdate | 2024-07-09T21:12:45Z |
| institution | BVB |
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| language | English |
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| physical | 47 S. ill. 28 cm |
| publishDate | 1995 |
| publishDateSearch | 1995 |
| publishDateSort | 1995 |
| publisher | Published by American Meat Science Association in cooperation with National Live Stock and Meat Board |
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| spelling | Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat Chicago Published by American Meat Science Association in cooperation with National Live Stock and Meat Board 1995 47 S. ill. 28 cm txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references (S. 34-38) Meat Food / Sensory evaluation Meat / Quality USA National Live Stock and Meat Board Sonstige (DE-588)54399-8 oth |
| spellingShingle | Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat Meat Food / Sensory evaluation Meat / Quality |
| title | Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat |
| title_auth | Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat |
| title_exact_search | Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat |
| title_exact_search_txtP | Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat |
| title_full | Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat |
| title_fullStr | Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat |
| title_full_unstemmed | Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat |
| title_short | Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat |
| title_sort | research guidelines for cookery sensory evaluation and instrumental tenderness measurements of fresh meat |
| topic | Meat Food / Sensory evaluation Meat / Quality |
| topic_facet | Meat Food / Sensory evaluation Meat / Quality |
| work_keys_str_mv | AT usanationallivestockandmeatboard researchguidelinesforcookerysensoryevaluationandinstrumentaltendernessmeasurementsoffreshmeat |