WATER LOSS RATES AND TEMPERATURE PROFILES OF DRY COOKED BOVINE MUSCLE
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4), 1038-1045
- https://doi.org/10.1111/j.1365-2621.1977.tb12662.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- PORE SIZE EFFECT IN THE FIREEZE DRYING PROCESSJournal of Food Science, 1971
- Determining Drying Constants for Shelled CornTransactions of the ASAE, 1966
- The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus MuscleJournal of Food Science, 1963