HEAT PROCESSING OF BEEF. III. OBJECTIVE MEASUREMENT OF CHANGES IN TENDERNESS, DRAINED JUICE, AND STERILIZING VALUE DURING HEAT PROCESSINGa, b
- 1 January 1953
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 18 (1-6) , 539-554
- https://doi.org/10.1111/j.1365-2621.1953.tb17749.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- HEAT PROCESSING OF BEEF: II. DEVELOPMENT OF ISOTHERMAL AND ISOCHRONAL DISTRIBUTIONS DURING HEAT PROCESSING OF BEEFa,bJournal of Food Science, 1952
- HEAT PROCESSING OF BEEF I. A THEORETICAL CONSIDERATION OF THE DISTRIBUTION OF TEMPERATURE WITH TIME AND IN SPACE DURING PROCESSING a,bJournal of Food Science, 1952