Effects of Heating System, Temperature and Rate of Heating on Sensory Characteristics of Beef
- 1 November 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (6) , 1783-1785
- https://doi.org/10.1111/j.1365-2621.1982.tb12882.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTONJournal of Food Science, 1971
- LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water‐Binding Capacity, pH and Amount of Water‐Soluble ComponentsJournal of Food Science, 1970