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EFFECTS OF HOT-BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTS |
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| Authors: | E. E. RAY D. M. STIFFLER B. W. BERRY |
| Affiliation: | Authors Ray and Stiffler are with the Dept. of Animal and Range Sciences, New Mexico State Univ., Las Cruces, NM 88003.;Author Berry is with the USDA Meet Science Research Laboratory, SEA-AR, Beltsville, MD 20705. |
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