Effects of Blade Tenderization, Vacuum Massage Time and Salt Level on Chemical, Textural and Sensory Characteristics of Precooked Chuck Roasts

S. D. SHACKELFORD, J. O. REAGAN, T. F. MANN, C. E. LYON, M. F. MILLER

Research output: Contribution to journal › Article › peer-review

24 Scopus citations

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