BEEF THAWING AND COOKERY METHODS..-Reference-Cited by-同舟云学术

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BEEF THAWING AND COOKERY METHODS..

Published:1978-05 Issue:3 Volume:43 Page:834-838
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MOODY W. G.,BEDAU CAROLA,LANGLOIS B. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02433.x/fullpdf

Reference38 articles.

1. Chemical Deterioration of Frozen Bovine Muscle at ?4� C

Cited by 26 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. Quality and Palatability of Beef Subprimals Subjected to Various Frozen/Refrigerated Storage Conditions;Meat and Muscle Biology;2023-11-21

2. Using microwave cooking to evaluate tenderness and its relationship to sensory analysis;Journal of Texture Studies;2018-10-07

3. Effect of Freezing and Thawing Methods on Duck Meat Characteristics;Korean Journal of Poultry Science;2016-12-31

4. Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state;Poultry Science;2013-11

5. Effect of Rapid Thawing on the Meat Quality Attributes of USDA Select Beef Strip Loin Steaks;Journal of Food Science;2011-03

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