Determination of the previous maximum temperature of heat‐treated minced meat by near infrared reflectance spectroscopy
- 1 January 1989
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 49 (3) , 385-387
- https://doi.org/10.1002/jsfa.2740490314
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 2: Differential scanning calorimetry, a preliminary studyInternational Journal of Food Science & Technology, 1986
- Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 1: Soluble nitrogen analysisInternational Journal of Food Science & Technology, 1986
- "Coagulation Test" for Cooked Meat Temperature: Effect of Sample Preparation MethodsJournal of Food Science, 1985