Methods of Tenderization for Value-Added, Hot-Boned, Restructured, Pre-Cooked Roasts From Cows

Kansas Agricultural Experiment Station Research Reports
doi 10.4148/2378-5977.2379
Full Text
Abstract

Available in full text

Date
Authors
Publisher

New Prairie Press

Related search

Characteristics of Hot Boned Bovine Muscle

Journal of Animal Science
Animal ScienceZoologyGeneticsMedicineFood Science
1973English

Methods for Accounting for Co-Teaching in Value-Added Models

Statistics and Public Policy
UncertaintyApplied MathematicsStatisticsProbabilityPublic Administration
2016English

Demand for Value Added and Value-Added Exchange Rates

IMF Working Papers
2015English

Hot Storage of Bread and Cooked Rice

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
MedicineEnvironmentalPublic HealthFood ScienceOccupational Health
1975English

Design and Practice of Digital Value-Added in Jiaosi Hot Spring Tourism Industry

Journalism and Mass Communication
2017English

Value Added

National Accounts at a Glance
2011English

Increase of Tax for Added Value

Scientific bulletin of the Southern Institute of Management
2018English

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Comprehensive Reviews in Food Science and Food Safety
Food Science
2018English

Analysis of Existing Methods of Value Added Calculation at the Enterprise

Economic Analysis
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy