IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS

Author:

HAMOUZ FAYRENE L.,EILERT SCOTT J.,MANDIGO ROGER W.,CALKINS C.R.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Reference40 articles.

1. ANON . 1987 . Instruction manual, Hunterlab Labscan 6000 0o/45o Spectrocolorimeter. Manual Version 1.10 , pp.4 -20 , Hunter Assoc. Lab., Inc., Reston, VA.

2. ANON, and Robin KLINE . 1990 . Pork: The Health Food of the '90s? Consuming Topics . () 6 (1 ), 1 , National Pork Producers Council, Des Moines.

3. AOAC . 1990 . Official Methods of Analysis , 15th Ed. , pp935 -937 , Assoc. Official Analytical Chemists. Washington, D.C.

4. COOKING OF BEEF BY OVEN ROASTING: A STUDY OF HEAT AND MASS TRANSFER

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