HEATING EFFECTS ON BOVINE SEMITENDINOSUS: SHEAR, MUSCLE FIBER MEASUREMENTS, AND COOKING LOSSES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb09724.x/fullpdf
Reference17 articles.
1. Response of Beef Roasts Differing in Finish, Location and Size to Two Rates of Heat Application
2. Relationship of Alkali and Ringer Insoluble Collagen to Tenderness of Beef Heated at Two Rates
3. THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT
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