Effects of Mixing and Thermal Processing on Shelf‐Stable Sectioned and Formed Beef
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 409-411
- https://doi.org/10.1111/j.1365-2621.1982.tb10092.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- EFFECT OF VACUUM AND MIXING TIME ON THE EXTRACTABILITY AND FUNCTIONALITY OF PRE AND POSTRIGOR BEEFJournal of Food Science, 1980
- A LABORATORY PROCEDURE FOR THE PRESSURE PROCESSING OF FLEXIBLE POUCHESJournal of Food Science, 1975
- EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT‐BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLSJournal of Food Science, 1975
- EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT‐SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVESJournal of Food Science, 1972
- EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVESJournal of Food Science, 1970