| Título: | Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat |
| Tipo de documento: | texto impreso |
| Editorial: | American Meat Science Association |
| ISBN/ISSN/DL: | 68253 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | Published by American Meat Science Association in cooperation with National Live Stock and Meat Board (1995) |
