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About this Agricultural and Biological Sciences article
PEAK SHEAR‐FORCE VALUES OBTAINED FOR VEAL MUSCLE SAMPLES COOKED AT 50 AND 60°C: INFLUENCE OF AGING by P. E. BOUTON; P. V. HARRIS; W. R. SHORTHOSE is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- P. E. BOUTON; P. V. HARRIS; W. R. SHORTHOSE
- Publisher
- Institute of Food Technologists; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0022-1147)
- Published
- 1976
- Field
- Agricultural and Biological Sciences (Life Sciences)
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