Color and Its Stability in Restructured Beef Steaks during Frozen Storage: Effects of Various Binders
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08616.x/fullpdf
Reference28 articles.
1. Effects of Added Egg White or Whey Protein Concentrate on Thermal Transitions in Rigidity of Croaker Surimi
2. Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Sodium Chloride, Tripolyphosphate, Nitrogen Atmosphere, and Processing Procedures
3. BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEIN
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