The tensile properties of frozen and thawed lean beef-Reference-Cited by-同舟云学术

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The tensile properties of frozen and thawed lean beef

Published:1983-01 Issue:1 Volume:9 Page:43-61
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Munro P.A.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Engineering materials: An introduction to their properties and applications;Ashby,1980

2. Engineering materials: An introduction to their properties and applications;Ashby,1980

3. Engineering materials: An introduction to their properties and applications;Ashby,1980

4. Strength and failure of visco-elastic materials;Bartenev,1968

Cited by 14 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. Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle;Meat Science;2010-01

2. Effect of low temperatures (−18 to +5°C) on the texture of beef lean;Meat Science;2009-01

3. Effect of temperature on the particle size distribution of flake-cut meat;International Journal of Food Science & Technology;2007-06-29

4. Factors influencing the particle size distribution of flaked meat. II. Effect of aperture size, number of cutting stations, rotational speed and impeller design;International Journal of Food Science & Technology;2007-06-29

5. Technical note: The effect of temperature and raw material on the size distribution of meat particles pre-broken by grinding;International Journal of Food Science & Technology;2007-06-28

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