EFFECT OF FOUR CONDITIONS OF COOKING ON THE EATING QUALITY OF TWO CUTS OF BEEF ^a, ^b,

COMPARATIVE TENDERNESS AND IDENTIFICATION OF MUSCLES IN WHOLESALE BEEF CUTS

J. M. Ramsbottom, E. J. Strandine · Journal of Food Science · 1948 · 84 citations

Agriculture, Animal Sciences, Food Science +7

Experimental Cookery from the Chemical and Physical Standpoint

Elsie H. Dawson · Journal of AOAC INTERNATIONAL · 1955 · 38 citations

Agriculture, Food Science, Food Analysis +4

THE EFFECT OF TWO METHODS OF COOKING ON PALATABILITY SCORES, SHEAR FORCE VALUES, AND COLLAGEN CONTENT OF TWO CUTS OF BEEF

Sylvia Cover, William H. Smith · Journal of Food Science · 1956 · 32 citations

Agriculture, Animal Sciences, Food Science +16

EFFECT OF EXTREMELY LOW RATES OF HEAT PENETRATION ON TENDERING OF BEEF ¹

Sylvia Cover · Journal of Food Science · 1943 · 29 citations

Agriculture, Animal Sciences, Food Science +9

The Effect of Temperature and Time of Cooking on the Tenderness of Roasts.

Sylvia Cover · OakTrust (Texas A&M University Libraries) · 1937 · 23 citations

Agriculture, Animal Sciences, Food Science +8