COOKING OF MEAT | Cooking of Meat
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Publisher
Elsevier
Reference15 articles.
1. Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat,1995
2. The influence of cooking technique and core temperature on results of sensory analysis of pork – Depending on raw meat quality;Bejerholm;Food Quality and Preference,2003
3. Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork;Christensen;Meat Science,2011
4. Sensory characteristics of meat cooked for prolonged times at low temperature;Christensen;Meat Science,2011
5. Beef palatability as affected by cooking rate and final internal temperature;Cross;Journal of Animal Science,1976
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