Meat cooking techniques—Part 1: A preliminary study of the effect of the rate of heating in water-Reference-Cited by-同舟云学术

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Meat cooking techniques—Part 1: A preliminary study of the effect of the rate of heating in water

Published:1978-10 Issue:4 Volume:2 Page:251-262
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Appel Donald,Löfqvist Bo

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Appel, D. & Sörensen, W. (1969). Swedish Patent 358–545.

2. QUALITY CHARACTERISTICS OF BROILED AND ROASTED BEEF STEAKS

3. Response of Beef Roasts Differing in Finish, Location and Size to Two Rates of Heat Application

4. COOKING OF BEEF BY OVEN ROASTING: A STUDY OF HEAT AND MASS TRANSFER

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and 1H NMR Relaxometry Study;Journal of Agricultural and Food Chemistry;2007-04-24

2. Application of differential scanning calorimetry in food research and food quality assurance;Journal of Thermal Analysis;1996-12

3. Juiciness — its importance and some contributing factors;Quality Attributes and their Measurement in Meat, Poultry and Fish Products;1994

4. Heating Rate Affects Thermal Properties and Network Formation for Vicilin and Ovalbumin at Various pH Values;Journal of Food Science;1992-05

5. Thermal Analysis of Food Proteins;Advances in Food and Nutrition Research;1991

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