Author:
Bejerholm C.,Aaslyng M.D.
Reference13 articles.
1. Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat;Anonymous,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. Beef palatability as affected by cooking rate and final internal temperature;Cross;Journal of Animal Science,1976
4. Sensory and nutritional aspects of sous vide processed foods;Ghazala,1998
5. Heat-induced changes in meat;Kropf,1997
Cited by
14 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