✦ LIBER ✦

A QUALITY COMPARISON OF FROZEN AND REFRIGERATED COOKED SLICED BEEF : 1. Influence of Storage and Processing Variables

✍ Scribed by BENGT JAKOBSSON; NILS BENGTSSON

Book ID: 108799914
Publisher: Institute of Food Technologists
Year: 1972
Tongue: English
Weight: 521 KB
Volume: 37
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1972.tb05823.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

A QUALITY COMPARISON OF FROZEN AND REFRI

A QUALITY COMPARISON OF FROZEN AND REFRIGERATED COOKED SLICED BEEF : 2. Relationships between Gas Chromatographic Data and Flavor Scores

✍ TYKO PERSSON; ERIK von SYDOW 📂 Article 📅 1972 🏛 Institute of Food Technologists 🌐 English ⚖ 648 KB

Effect of Cooking Method and Ethanolic T

Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)

✍ Todd M. Wills; Christina A. Mireles Dewitt; Halldor Sigfusson; Danielle Bellmer 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 478 KB

Effect of Combining Mechanically Harvest

Effect of Combining Mechanically Harvested Green and Ripe Puree and Sliced Fruit, Processing Methodology and Frozen Storage on Quality of Strawberries

✍ W. A. SISTRUNK; R. C. WANG; J. R. MORRIS 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 694 KB

Influence of storage period and packagin

Influence of storage period and packaging method on sliced dry cured beef “Cecina de Leon”: Effects on microbiological, physicochemical and sensory quality

✍ Begoña Rubio; Beatriz Martínez; Consuelo González-Fernández; Ma Dolores Garcı´a- 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 202 KB