EFFECT OF THERMOCOUPLE WIRE SIZE ON THE COOKING TIMES OF MEAT SAMPLES
- 1 May 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (3) , 845-846
- https://doi.org/10.1111/j.1365-2621.1977.tb12618.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- EFFECT OF COOKING METHODS ON VARIOUS QUALITIES OF PORK LOINJournal of Food Science, 1971
- EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORSJournal of Food Science, 1970
- The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus MuscleJournal of Food Science, 1963
- Effect of Cooking Method and Grade on Beef RoastsJournal of the American Dietetic Association, 1960