American Meat Science Association

Research Guidleines for Cookery, Sensory Evaulation and Instrumental Tenderness Measurements of Meat

 

Rhonda Miller, Ph.D., Texas A&M University and Linda Papadopoulos, Ph.D., LP & Associates presented the webinar Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Meat. The webinar was originally recorded on March 30, 2015. Click here to download the presentation in PDF.

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