Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/92/11/3003/4545410/poultrysci92-3003.pdf
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4. Effects of freezing method, length of frozen storage and cookery from the thawed or frozen state on palatability characteristics of pork;Berry;J. Anim. Sci.,1971
5. Thawing prior to cooking affects sensory, shear force, and cooking properties of beef patties;Bigner-George;J. Food Sci.,2000
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