FACTORS INFLUENCING COOKING LOSSES FROM MEAT
- 1 September 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (5) , 1092-1095
- https://doi.org/10.1111/j.1365-2621.1976.tb14394.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- A Scottish speleothem record of the H-3 eruption or human impact? A comment on Baker, Smart, Barnes, Edwards and FarrantThe Holocene, 1999
- Effect of mode of cutting on cooking loss in beefJournal of the Science of Food and Agriculture, 1974
- INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLEJournal of Food Science, 1973
- THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: WATER‐HOLDING CAPACITYJournal of Food Science, 1972
- EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTONJournal of Food Science, 1971