Comparison of restaurant vs research-type broiling with beef loin steaks differing in marbling
In: Journal of animal science, Jg. 68 (1990), Heft 3, S. 666-672
academicJournal
- print, 21 ref
Zugriff:
Sensory, shear and cooking properties of steaks varying widely in marbling that resulted from the use of a rapid restaurant method of broiling were compared to those properties obtained with a standard research broiling method.
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Comparison of restaurant vs research-type broiling with beef loin steaks differing in marbling
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Autor/in / Beteiligte Person: | BERRY, B. W ; LEDDY, K. F |
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Zeitschrift: | Journal of animal science, Jg. 68 (1990), Heft 3, S. 666-672 |
Veröffentlichung: | Savoy, IL: American Society of Animal Science, 1990 |
Medientyp: | academicJournal |
Umfang: | print, 21 ref |
ISSN: | 0021-8812 (print) |
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