EFFECTS OF PORTION THICKNESS AND COOKING TEMPERATURE ON THE DIMENSIONAL PROPERTIES AND COMPOSITION OF RESTURCTURED PORK
- 1 January 1977
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1), 179-181
- https://doi.org/10.1111/j.1365-2621.1977.tb01246.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- External Fat Cover Influence on Raw and Cooked Beef. 1. Fat and Moisture ContentJournal of Food Science, 1969
- Cooking Choice Grade, Top Round Beef Roasts . Effect of Internal Temperature on Yield and Cooking TimeJournal of the American Dietetic Association, 1960