ATTRIBUTES OF BEEF SAUSAGE BATTERS, PATTIES AND RESTRUCTURED ROASTS FROM TWO BONING SYSTEMS-Reference-Cited by-同舟云学术

ATTRIBUTES OF BEEF SAUSAGE BATTERS, PATTIES AND RESTRUCTURED ROASTS FROM TWO BONING SYSTEMS

Published:2000-08 Issue:3 Volume:11 Page:197-212
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

FAROUK M.M.,HALL W.K.,SWAN J.E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2000.tb00425.x/fullpdf

Reference34 articles.

1. EFFECT OF HOT PROCESSING ON THE PROPERTIES OF RESTRUCTURED BEEF WITH ALGIN/CALCIUM BINDERS

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

3. Hot processing and grind size affect properties of cooked beef patties

4. J.A. BOLES, and P. SHAND, 1997 . Evaluation of comminution method and raw binder system on restructured beef . Proc. 43rd Int. Cong. Meat Sci. Technol. Auckland, New Zealand. pp.376 -377 .

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