Correlations of Sensory and Instrumental Evaluations of Roast Beef Texture
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 300–303, March 1985
How to Cite
BRADY, P. L. and HUNECKE, M. E. (1985), Correlations of Sensory and Instrumental Evaluations of Roast Beef Texture. Journal of Food Science, 50: 300–303. doi: 10.1111/j.1365-2621.1985.tb13386.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms reveived 6/18/84, revised 11/3/84, accepted 11/20/84.
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