Cooking of pre‐sliced meat
- 1 April 1985
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 20 (2) , 155-161
- https://doi.org/10.1111/j.1365-2621.1985.tb01913.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcassesMeat Science, 1978
- FACTORS INFLUENCING COOKING LOSSES FROM MEATJournal of Food Science, 1976