✦ LIBER ✦

CHANGES IN TENDERNESS AND COLLAGEN OF BEEF SEMlTENDlNOSUS MUSCLE HEATED AT TWO RATES

✍ Scribed by MARJORIE P. PENFIELD; BERNADINE H. MEYER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

HEAT-INDUCED CHANGES IN EXTRACTABILITY O

✍ PAULINE C. PAUL; SUZANNE E. McCRAE; LINDA M. HOFFERBER 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 271 KB

CHANGES IN TENDERNESS OF BEEF LONGISSIMU

✍ H. T. F REDEEN; A. H. MARTIN; G. M. WEISS 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 481 KB

HEAT PROCESSING OF BEEF. III. OBJECTIVE

✍ R. G. TISCHER; H. Huewicz; J. A. ZOELLNER 📂 Article 📅 1953 🏛 Institute of Food Technologists 🌐 English ⚖ 654 KB

RATE OF pH DECLINE IN BEEF MUSCLE STORED

✍ R. J. WINGER; O. FENNEMA; B. B. MARSH 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 584 KB

LOW-TEMPERATURE, LONG-TIME HEATING OF BO

✍ E. LAAKKONEN; G. H. WELLINGTON; J. N. SHERBON 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 429 KB

Cooking loss in Beef. The effect of cold

✍ Ronald H. Locker; Graeme J. Daines 📂 Article 📅 1974 🏛 John Wiley and Sons 🌐 English ⚖ 927 KB