Effects of Vacuum Mixing and Precooking on Restructured Steaks
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 386-387
- https://doi.org/10.1111/j.1365-2621.1982.tb10086.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
- EFFECTS OF PRECOOKING BEEF PATTIES ON PALATABILITY, COOKING PROPERTIES AND STORAGE STABILITYJournal of Food Science, 1979
- 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 SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVESJournal of Food Science, 1970
- Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical TreatmentsCanadian Institute of Food Technology Journal, 1970