Response of Beef Roasts Differing in Finish, Location and Size to Two Rates of Heat Application-Reference-Cited by-同舟云学术

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Response of Beef Roasts Differing in Finish, Location and Size to Two Rates of Heat Application

Published:1969-08-01 Issue:2 Volume:29 Page:283-287
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Bayne Barbara H.,Meyer Bernadine H.,Cole J. W.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/29/2/283/23163013/jan0290020283.pdf

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Determination of optimum oven cooking procedures for lean beef products;Food Science & Nutrition;2015-04-24

2. Meat Cookery;The Science of Meat Quality;2013-04-11

3. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef;Journal of Animal Science;2003-06-01

4. MEAT;Experimental Food Science;1990

5. Palatability and Storage Characteristics of Precooked Pork Roasts;Journal of Food Science;1987-03

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