Influences of weight and thickness on cooking time required for various mechanically tenderized beef steaks to reach minimum safe internal temperature without resting-Reference-Cited by-同舟云学术

Influences of weight and thickness on cooking time required for various mechanically tenderized beef steaks to reach minimum safe internal temperature without resting

Published:2019-08 Issue: Volume:110 Page:365-369
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Saha Joyjit,Jaroni Divya,Nelson Jacob,Willoughby Chuck,McDaniel Conner,Jadeja Ravi

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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5. Identification of optimal ranges in ribeye area for portion cutting of beef steaks;Dunn;Journal of Animal Science,2000

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