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- W2050586823 abstract "Journal of Food ScienceVolume 20, Issue 2 p. 160-170 THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. I. PALATABILITY AND SHEAR VALUES a RUTH M. GRISWOLD, RUTH M. GRISWOLD University of Chicago Department of Home Economies, Indiana University, Bloomington, Indiana.Search for more papers by this author RUTH M. GRISWOLD, RUTH M. GRISWOLD University of Chicago Department of Home Economies, Indiana University, Bloomington, Indiana.Search for more papers by this author First published: March 1955 https://doi.org/10.1111/j.1365-2621.1955.tb16824.xCitations: 16 a This research was supported in part by the United States Department of Agriculture through a contract sponsored by Human Nutrition Research Branch, Agricultural Research Service. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume20, Issue2March 1955Pages 160-170 RelatedInformation" @default.
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- W2050586823 title "THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. I. PALATABILITY AND SHEAR VALUES" @default.
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