EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEF
- 1 September 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (5), 1507-1509
- https://doi.org/10.1111/j.1365-2621.1978.tb02530.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- MECHANICALLY DESINEWED MEAT: ITS YIELD, COMPOSITION AND EFFECT ON PALATABILITY OF COOKED SALAMIJournal of Food Science, 1976
- EFFECT OF QUALITY GRADE AND CUT FORMULATION ON THE PALATABILITY OF GROUND BEEF PATTIESJournal of Food Science, 1976
- The Solubility of Intramuscular Collagen in Meat Animals of Various AgesJournal of Food Science, 1966