Assessment of maximum cooking temperatures in previously heat treated beef. Part 1: Near infrared spectroscopy

Author:

Ellekjaer Marit Risberg,Isaksson Tomas

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference24 articles.

1. 1992 Assessment of maximum cooking temperatures in previously heat treated beef. Part 2: Differential scanning calorimetry. J Sci Food Agric (in press).

2. 1982 A rapid procedure for the detection of underprocessing of roast beef. Ann Meeting Food Res Inst, Madison, WI.

3. 1990. Thermal analysis of meat. In: Thermal Analysis of Food, eds & Elsevier Applied Science, London, pp 92–125.

4. Linearization and Scatter-Correction for Near-Infrared Reflectance Spectra of Meat

5. 1966 Heating in muscle systems. In: Int Symp Physiology and Biochemistry of Muscle as a Food, eds , & University of Wisconsin Press, Madison, Milwaukee, pp 363–385.

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