INSTITUTIONAL COOKERY OF RESTRUCTURED BEEF STEAKS
Open Access
- 1 December 1982
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 5 (4) , 301-309
- https://doi.org/10.1111/j.1745-4557.1982.tb00751.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- A COMPARISON OF ROASTING VERSUS BROILING ON THE SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS STEAKSJournal of Food Science, 1979
- BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEINJournal of Food Science, 1978
- EFFECTS OF PORTION THICKNESS AND COOKING TEMPERATURE ON THE DIMENSIONAL PROPERTIES AND COMPOSITION OF RESTURCTURED PORKJournal of Food Science, 1977
- QUALITY CHARACTERISTICS OF BROILED AND ROASTED BEEF STEAKSJournal of Food Science, 1975
- EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORSJournal of Food Science, 1970