PALATABILITY OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1993.tb00498.x/fullpdf
Reference31 articles.
1. AMSA . 1978 . Guidelines of Cookery and Sensory Evaluation of Meat , p.15 . Am. Meat Sci. Assn., Natl. Live Stock and Meat Board, Chicago.
2. Textural Characteristics of Beef: Effects of the Heating System
3. Sensory and Cooking Properties of Beef Steaks and Roasts Cooked with and without External Fat
4. Ratios of Ideals—A New Twist to an Old Idea
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