REDUCING COOKING TIME, YIELD LOSSES AND ENERGY UTILIZATION OF SALISBURY STEAKS AS AFFECTED BY VARIOUS MEAT EXTENDERS AND MEAT COMPOSITION-Reference-Cited by-同舟云学术

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REDUCING COOKING TIME, YIELD LOSSES AND ENERGY UTILIZATION OF SALISBURY STEAKS AS AFFECTED BY VARIOUS MEAT EXTENDERS AND MEAT COMPOSITION

Published:1988-12 Issue:3 Volume:5 Page:215-236
ISSN:1524-8275
Container-title:Foodservice Research International
language:en
Short-container-title:Foodservice Res Int

Author:

ZEIDLER G.,PASIN G.,LUH B.S.,THOMPSON J.F.,RICE R.D.

Publisher

Wiley

Subject

General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4506.1988.tb00135.x/fullpdf

Reference16 articles.

1. ANON . 1988 . A temperature tracking solution: new recorder monitors cheese degrees during distribution. Dairy Foods, May.

2. ANON . 1988 . Control One: temperature detector for quality control. Cheese Market News, April 15, 12.

3. ANON . 1988 . Time-temperature guidelines for cooling heated products. USDA/FSIS Technical Services, Processed Products. 1 FSIS Directive 7-110.3.

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