The Effect of Conventional and Microwave Cooking on the Eating Quality of Beef from Bulls of Three Differing Breed-Types-Reference-Cited by-同舟云学术

The Effect of Conventional and Microwave Cooking on the Eating Quality of Beef from Bulls of Three Differing Breed-Types

Published:1979-01 Issue:2 Volume:12 Page:78-83
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Hawrysh Z.J.,Price M.A.,Berg R.T.

Publisher

Elsevier BV

Subject

General Computer Science

Reference20 articles.

1. Official Methods of Analysis,1965

2. Baldwin, R. E. and Russell, M. S. 1971. Microwave cooking of pre-browned steaks. Microwave Energy Applications Newsletter, 4:3 (no. 3).

3. Berg, R. T. 1975. University of Alberta beef breeding project. Report No. 8 54th Annual Feeders' Day Report, Department of Animal Science, University of Alberta, p. 30.

4. Decareau, R. V. 1974. Microwave meat roasting. Microwave Energy Applications Newsletter. 6:3 (No.4).

5. Studies in beef quality. I. Development of a system for assessing palatability;Harries;J. Sci. Food Agric.,1963

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