THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. II. COLLAGEN, FAT AND NITROGEN CONTENT

Journal of Food ScienceVolume 20, Issue 2 p. 171-179 THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. II. COLLAGEN, FAT AND NITROGEN CONTENTa RUTH M. GRISWOLD, RUTH M. GRISWOLD University of Chicago Department of Home Economics, Indiana University, Bloomington, Indiana.Search for more papers by this author RUTH M. GRISWOLD, RUTH M. GRISWOLD University of Chicago Department of Home Economics, Indiana University, Bloomington, Indiana.Search for more papers by this author First published: March 1955 https://doi.org/10.1111/j.1365-2621.1955.tb16825.xCitations: 6 a This research was supported in part by the United States Department of Agriculture through a contract sponsored by the Human Nutrition Research Branch, Agricultural Research Service. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume20, Issue2March 1955Pages 171-179 RelatedInformation