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The effect on digestibility of methods commonly used to increase the tenderness of lean meat

Published online by Cambridge University Press:  09 March 2007

J. H. Farrell
J. H. Farrell
Affiliation:
Sutherland Dental School, Newcastle upon Tyne
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Abstract

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Type
Research Article
Information
British Journal of Nutrition , Volume 10 , Issue 2 , May 1956 , pp. 111 - 115
Copyright
Copyright © The Nutrition Society 1956

References

REFERENCE

Farrell, J. H. (1956). Brit. dent. J. 100, 149.Google Scholar