Author:
Tang Xueyan,Lyng James G.,Cronin Denis A.,Durand Caroline
Reference23 articles.
1. Radio frequency pasteurization of cured ham;Bengtsson;Journal of Food Science,1970
2. Effects of fat level and cooking method on sensory and textural properties of ground beef patties;Berry;Journal of Food Science,1984
3. Automated methods for determination of fat and moisture in meat and poultry products: collaborative study;Bostian;Journal of the Association of Official Analytical Chemists,1985
4. Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted meat product;Brunton;Food Research International,2005
5. The effect of conventional and microwave cooking on he eating quality of beef from bulls of three differing breed types;Hawrysh;Canadian Institute of Food Science and Technology Journal,1979
Cited by
20 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