Influence of various conditions on meat grinding characteristics-Reference-Cited by-同舟云学术

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Influence of various conditions on meat grinding characteristics

Published:1995-01 Issue:2 Volume:25 Page:179-196
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kamdem A.T.Kenmegne,Hardy J.

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

1. Dosage due collagène dans le tissus conjonctif, la viande et les produits carnés;Bonnet;Viandes Prod. Carnés,1986

2. Communition in food industry;Butters,1971

3. Grinding characteristics of carrots (Daucus carota L.);Chakkaravarthi;J. Food Eng.,1993

4. Temperature-dependent cooking toughness in beef;Davey;J. Sci. Food Agric.,1974

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1. Grinding for food powder production;Handbook of Food Powders;2024

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3. A review on the relation between grinding process and quality of ground meat;Meat Science;2023-11

4. Effect of Rotational Speed and Gap between Rotating Knives of the Grinder on the Yield Stress and Water-Binding Capacity of Fine Ground Chicken Bone;Applied Sciences;2022-03-30

5. Comparative life cycle assessment of plant and beef-based patties, including carbon opportunity costs;Sustainable Production and Consumption;2021-10

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