Chapter 3.1. Development of a Texture Profile Panel for Evaluating Restructured Beef Steaks Varying in Meat Particle Size

  1. M.C. Gacula Jr. Ph.D.
  1. B.W. Civille and
  2. G.V. Sjostrom

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch3a

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Civille, B.W. and Sjostrom, G.V. (2004) Development of a Texture Profile Panel for Evaluating Restructured Beef Steaks Varying in Meat Particle Size, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch3a

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. Meat Science Research Laboratory, Agricultural Research Service U.S., Department of Agriculture Beltsville, MD 20705

Publication History

  1. Published Online: 16 APR 2008
  2. Published Print: 13 DEC 2004

ISBN Information

Print ISBN: 9780917678370

Online ISBN: 9780470385036

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