RESTRUCTURED BEEF AND TURKEY STEAKS
Open Access
- 1 October 1987
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 10 (4) , 245-254
- https://doi.org/10.1111/j.1745-4557.1987.tb00816.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Effect of Muscle Type and Mixing Time on Sectioned and Formed Beef SteaksJournal of Food Science, 1981
- Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger PattiesJournal of Food Science, 1981
- INFLUENCE OF SALT ADDITION ON TENDERNESS OF HOT BONED PORK, CHICKEN, TURKEY, AND BEEF ROLLSJournal of Food Science, 1980
- Effect of Frozen Storage Time, Cooking and Holding Temperature upon Extractable Lipids and TBA Values of Beef and ChickenJournal of Animal Science, 1979
- EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT‐BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLSJournal of Food Science, 1975
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955