COOKING OF FABRICATED BEEF
- 1 September 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (5), 1410-1412
- https://doi.org/10.1111/j.1365-2621.1977.tb14513.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- INFLUENCE OF PROCESSING PROCEDURES ON TOTAL COUNT, PRESUMPTIVE COLIFORMS AND Clostridium perfringens IN BEEF FOR FURTHER COOKINGJournal of Food Science, 1972
- Sensory Differentiation of Beef Tenderness and Juiciness Components Over Short Intervals of Cooking TimeJournal of Food Science, 1969
- EFFECT OF FOUR CONDITIONS OF COOKING ON THE EATING QUALITY OF TWO CUTS OF BEEF a,b,Journal of Food Science, 1957
- STUDIES ON TENDERNESS OF BEEF. II. VARYING STORAGE TIMES AND CONDITIONSabJournal of Food Science, 1955
- Studies on the Death of Bacteria at Low TemperaturesJournal of Bacteriology, 1946