WATER LOSS RATES AND TEMPERATURE PROFILES OF DRY COOKED BOVINE MUSCLE-Reference-Cited by-同舟云学术

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WATER LOSS RATES AND TEMPERATURE PROFILES OF DRY COOKED BOVINE MUSCLE

Published:1977-07 Issue:4 Volume:42 Page:1038-1045
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

GODSALVE E. W.,DAVIS E. A.,GORDON J.,DAVIS H. T.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12662.x/fullpdf

Reference13 articles.

1. Determining Drying Constants for Shelled Corn

2. E. W. Godsalve, 1976 . Heat and mass transfer in cooking meats . Ph.D. thesis , University of Minnesota, Minneapolis, MN.

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