The effect of cooking methods on some quality characteristics of gluteus medius
Author:
Affiliation:
1. Ahmet Ipek Meat Company, Turkey
2. Afyon Kocatepe University, Turkey
3. Istanbul Sabahattin Zaim University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n4/0101-2061-cta-fst13018.pdf
Reference25 articles.
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3. The influence of cooking technique and core temperature on results of a sensory analysis of pork: depending on the raw meat quality;Bejerholm C.;Food Quality and Preference,2003
4. Nutritional quality of rabbit meat as affected by cooking procedure and dietary vitamin E;Bosco A. D.;Journal of Food Science,2001
5. Sous vide and cook-chill processing for the food industry;Creed P. G.,1998
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