Colour determination of beef juices as an indicator of beef cooking temperatures
- 31 July 1979
- journal article
- Published by Elsevier in Meat Science
- Vol. 3 (3) , 233-244
- https://doi.org/10.1016/0309-1740(79)90039-1
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- APPLICATION OF SDS‐ACRYLAMIDE GEL ELECTROPHORESIS FOR DETERMINATION OF THE MAXIMUM TEMPERATURE TO WHICH BOVINE MUSCLES HAVE BEEN COOKEDJournal of Food Science, 1974
- BIOCHEMISTRY OF MYOGLOBIN. VII. THE EFFECT OF COOKING ON MYOGLOBIN IN BEEF MUSCLEaJournal of Food Science, 1959