Technical note: The effect of temperature and raw material on the size distribution of meat particles pre-broken by grinding-Reference-Cited by-同舟云学术

Technical note: The effect of temperature and raw material on the size distribution of meat particles pre-broken by grinding

Published:2007-06-28 Issue:4 Volume:24 Page:421-427
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

SHEARD P. R.,JOLLEY P. D.,HALL L. D.,NEWMAN P. B.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb00662.x/fullpdf

Reference10 articles.

1. Automated methods for determination of fat and moisture in meat and poultry products;Bostian;Journal of the Association of Analytical Chemists,1985

2. Sensory and instrumental texture properties of flaked and formed beef;Cardello;Food Microstructure,1983

3. Collagen content of meat carcasses of known history;Casey;Meat Science,1985

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