INVESTIGATIONS OF A RAPID METHOD FOR MEAT TENDERNESS EVALUATION USING MICROWAVE COOKERY
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2), 304-306
- https://doi.org/10.1111/j.1365-2621.1978.tb02291.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- EFFECT OF THERMOCOUPLE WIRE SIZE ON THE COOKING TIMES OF MEAT SAMPLESJournal of Food Science, 1977
- EFFECT OF VARYING FINAL INTERNAL TEMPERATURE ON SHEAR VALUES AND SENSORY SCORES OF MUSCLES FROM CARCASSES SUSPENDED BY TWO METHODSJournal of Food Science, 1976
- SOME ASPECTS OF RAW MEAT TENDERNESS. A Study of Some Factors Affecting Its Change with Cooking and a New Means of MeasurementJournal of Food Science, 1973
- Tenderness of Beef.Journal of Food Science, 1962