Boles, J A <br/><br/>
Meat cut and injection level affects the tenderness and cook yield of processed roast beef.  [electronic resource] 

 -  Meat science  Nov 2001 
 - 259-65 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/s0309-1740(01)00078-x  doi