EFFECT, DEVELOPMENT AND OPTIMIZATION OF MIXING TEMPERATURE, TIME AND PARTICLE REDUCTION IN THE MANUFACTURE OF RESTRUCTURED BEEF STEAK-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

EFFECT, DEVELOPMENT AND OPTIMIZATION OF MIXING TEMPERATURE, TIME AND PARTICLE REDUCTION IN THE MANUFACTURE OF RESTRUCTURED BEEF STEAK

Published:1994-08 Issue:4 Volume:17 Page:285-298
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

THOMAS J. H.,MEULLENET J.-F. C.,CARPENTER J. A.,RESURRECCION A. V. A.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1994.tb00151.x/fullpdf

Reference19 articles.

1. Effects of Fat Level on Sensory, Cooking and Instron Properties of Restructured Beef Steaks

2. Effect of Muscle Type and Mixing Time on Sectioned and Formed Beef Steaks

3. Comparison of Sensory and Instrumental Texture Profile Techniques for the Evaluation of Beef and Beef-Soy Loaves

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP