VARIATION IN THE TENDERNESS OF BEEF STRIP LOINS AND IMPROVEMENT IN TENDERNESS BY USE OF HYDRODYNAMIC PRESSURE PROCESSING (HDP)-Reference-Cited by-同舟云学术

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VARIATION IN THE TENDERNESS OF BEEF STRIP LOINS AND IMPROVEMENT IN TENDERNESS BY USE OF HYDRODYNAMIC PRESSURE PROCESSING (HDP)

Published:2000-08 Issue:3 Volume:11 Page:183-196
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

SPANIER A.M.,BERRY B.W.,SOLOMON M.B.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2000.tb00424.x/fullpdf

Reference36 articles.

1. Some Dorsal-Lateral Location Tenderness Differences in the Longissimus Dorsi Muscle of Beef and Pork

2. Cross-Sectional Tenderness Variations Among Six Locations of Pork Longissimus Dorsi

3. G.V. BARBOSA-CANOVAS, U.R. POTHAKAMURY, E. PALOU, and B.B. SWANSON, 1977 . Nonthermal Preservation of Foods , pp.39 -52 , Marcel Dekker, New York.

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