MEAT TEXTURE: II. The Relationship Between Subjective Assessments and a Compressive Test on Roast Beef-Reference-Cited by-同舟云学术

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MEAT TEXTURE: II. The Relationship Between Subjective Assessments and a Compressive Test on Roast Beef

Published:1972-08 Issue:3 Volume:3 Page:298-309
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

RHODES D. N.,JONES R. C. D.,CHRYSTALL B. B.,HARRIES J. M.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1972.tb00634.x/fullpdf

Reference14 articles.

1. Influence of Marbling and Maturity on the Palatability of Beef Muscle. I. Chemical and Organoleptic Considerations

2. OBJECTIVE MEASUREMENTS FOR TEXTURE IN FOODS

3. A. Gordon : 1967 , 'Measurement of Texture in Heterogeneous-Type Foods',B. F. M. I. R. A. Scientific and Technical Surveys No. 50..

4. MEAT TEXTURE: I. Subjective Assessment of the Texture of Cooked Beef

5. A PENETROMETER TEST TO MEASURE MEAT TENDERNESS

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