Cooking shortening and the toughening of beef
- 28 June 1975
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 10 (3), 333-338
- https://doi.org/10.1111/j.1365-2621.1975.tb00036.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
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- Shortening as a factor in meat ageingInternational Journal of Food Science & Technology, 1967
- Resistance to Shearing of Heat-denatured Muscle in Relation to ShorteningNature, 1966
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal TemperaturesJournal of Food Science, 1963
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960