Non-Thermal Effects of Microwave Oven Heating on Ground Beef Meat Studied in the Mid-Infrared Region by Fourier Transform Infrared Spectroscopy
Author:
Publisher
Informa UK Limited
Subject
Spectroscopy,Atomic and Molecular Physics, and Optics,Analytical Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/00387010.2013.828313
Reference37 articles.
1. Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking
2. Cooking influences on the palatability of roasts from the beef hip
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