Textural and Chemical Characteristics of Recombined Precooked Beef Chuck Roasts as Influenced by Boning Time and Salt Level
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06755.x/fullpdf
Reference21 articles.
1. Storage, Functional and Processing Characteristics of Pre- and Postrigor Beef Preblends for Wiener Production
2. EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON
3. Qualities of Chunked and Formed Lamb Roasts
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