DEVELOPMENT AND APPLICATION OF A TEXTURE PROFILE FOR U.K. BEEFBURGERS
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1984.tb00391.x/fullpdf
Reference26 articles.
1. Descriptors for Texture Profile Analysis of Frankfurter-Type Products from Minced Fish
2. A technique for comparing judges' performance in sensory tests
3. The elastin content of various muscles of beef animals
4. Effects of Chopping versus Grinding on Palatability, Shear, Chemical and Cooking Properties of Beef Patties1
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