Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.833219
Reference33 articles.
1. Heat Transfer Properties, Moisture Loss, Product Yield, and Soluble Proteins in Chicken Breast Patties During Air Convection Cooking
2. Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties
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