Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures-Reference-Cited by-同舟云学术

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

Published:2016-12 Issue: Volume:122 Page:90-96
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gagaoua Mohammed,Micol Didier,Picard Brigitte,Terlouw Claudia E.M.,Moloney Aidan P.,Juin Hervé,Meteau Karine,Scollan Nigel,Richardson Ian,Hocquette Jean-François

Publisher

Elsevier BV

Subject

Food Science

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5. Flavor, color, and other characteristics of beef Longissimus muscle heated to seven internal temperatures between 55° and 85°C;Bowers;Journal of Food Science,1987

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