THE EFFECT OF SLICE THICKNESS AND MIXING TIME ON THE PALATABILITY AND COOKING CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS-Reference-Cited by-同舟云学术

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THE EFFECT OF SLICE THICKNESS AND MIXING TIME ON THE PALATABILITY AND COOKING CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS

Published:1985-02 Issue:3 Volume:7 Page:201-208
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

NOBLE B. J.,SEIDEMAN S. C.,QUENZER N. M.,COSTELLO W. J.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1985.tb01051.x/fullpdf

Reference15 articles.

1. STUDIES OF FACTORS AFFECTING COOKING QUALITY OF YELLOW PEAS

2. A Correlation and Path‐Coefficient Analysis of Components of Crested Wheatgrass Seed Production 1

3. F.A.O . 1982 . 1981 F.A.O. Production Yearbook . 35 , pp.118 and122 , Food and Agriculture Organization of United Nations, Rome.

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2. Influence of vitamin E supplemented diet on charque quality and lipid stabilization;Brazilian Archives of Biology and Technology;2009-06

3. Processing and quality control of restructured meat;Meat Processing;2002

4. RESTRUCTURING OF PORK MEAT IN A TWIN-SCREW EXTRUDER;Journal of Food Processing and Preservation;1996-10

5. EFFECT, DEVELOPMENT AND OPTIMIZATION OF MIXING TEMPERATURE, TIME AND PARTICLE REDUCTION IN THE MANUFACTURE OF RESTRUCTURED BEEF STEAK;Journal of Food Quality;1994-08

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