Effects of hot boning and cooking methods upon cooking time and losses and tenderness of roasts from electrically stimulated beef carcasses
E.E. Ray, D.M. Stiffler and B.W. Berry
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effects of hot boning and cooking methods upon cooking time and losses and tenderness of roasts from electrically stimulated beef carcasses
E.E. Ray, D.M. Stiffler and B.W. Berry