Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat.
Contributors: National Live Stock and Meat Board.
Publisher: Published by American Meat Science Association in cooperation with National Live Stock and Meat Board
Published: 1995
Place of publication: Chicago
Language: eng
Number of pages: 47
Subjects: Meat.; Food -- Sensory evaluation.; Meat -- Quality.
Notes: Includes bibliographical references (p. 34-38).