The Calculation of Meat Content in the Presence of Excess Rind and/or Connective Tissue
Abstract
Jrme, 1972]1 MEAT coNTENT IN TIrE PRESENcE oF ExcEssIvE RIND The Calculation of Meat Content in the Presence of Excess Rind and/or Connective Tissue (Procter Department of Food and Leather Science, The University, Leeds 2, and Goiernment Analyst’s Dept., Colombo 7, Sri, Lanka, Ceylon) The assessment of t”ur, -“ut and total meat present in meat products
Keywords
calculation, content, presence, excess, connective, tissue
Citation
Journal of the Association of Public Analysts, 1972, 10, 33-43.
