Improving palatability of beef and hot processed pork loins

Date

1986-08

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Texas Tech University

Abstract

Not available

Description

Keywords

Beef (Cookery), Cookery (Pork), Pork -- Quality, Beef -- Quality, Food -- Sensory evaluation

Citation

URI

http://hdl.handle.net/2346/20195

Collections

Texas Tech University