Factors influencing the particle size distribution of flaked meat. II. Effect of aperture size, number of cutting stations, rotational speed and impeller design-Reference-Cited by-同舟云学术

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Factors influencing the particle size distribution of flaked meat. II. Effect of aperture size, number of cutting stations, rotational speed and impeller design

Published:2007-06-29 Issue:1 Volume:26 Page:65-81
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

SHEARD P. R.,FOSTER-SMITH A.,JOLLEY P. D.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb01142.x/fullpdf

Reference8 articles.

1. Effects of flake size on texture and cooking properties of restructured beef and pork steaks;Berry;Journal of Food Science,1987

2. The evaluation of powders;Heywood;Journal of Pharmacy and Pharmacology,1963

3. The tensile properties of frozen and thawed lean beef;Munro;Meat Science,1983

Cited by 1 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

1. Processing and quality control of restructured meat;Meat Processing;2002

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