The Effect of Cooking Methods and Degree of Doneness on Consumers' Evaluation of Tenderness of Beef

Authors
Publication date
29 October 2018
Publisher
Doi

    Abstract

    Abstract is not available.

      Similar works

      Full text

      thumbnail-image

      Available Versions

      AgEcon Search - Research in Agricultural & Applied Economics

      redirect
      oaioai:ageconsearch.umn.edu:27930...
      Last time updated on 02/12/2020
      Sustaining member

      AgEcon Search: Research in Agricultural and Applied Economics

      redirect
      oaioai:ageconsearch.umn.edu:27930...
      Last time updated on 13/12/2023