Effect of Extended Cook Times on Certain Physical and Chemical Characteristics of Beef Prepared in a Waterbath
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13225.x/fullpdf
Reference23 articles.
1. Response of Beef Roasts Differing in Finish, Location and Size to Two Rates of Heat Application
2. THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT
3. Changes in the Tenderness of Meat Cooked at 50?65�C
4. LOW-TEMPERATURE AIR OVEN VS A WATER BATH FOR THE PREPARATION OF RARE BEEF
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