𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

✍ Scribed by C. Iborra-Bernad, A. Tárrega, P. García-Segovia…

Book ID
120954775
Publisher
Springer-Verlag
Year
2013
Tongue
English
Weight
322 KB
Volume
7
Category
Article
ISSN
1936-9751

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Comparison of instrumental and sensory e
Comparison of instrumental and sensory evaluation of texture of cured and cooked beef meat
✍ Cierach, M. ;Majewska, K. 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 430 KB

The instrumental and sensory texture attributes of beef muscles (M. longissimus dorsi and M. semirnernbrunosus) were compared after curing and thermal treatments. Shear, compression and puncture tests were carried out with an UTM Instron 4301 and the sensory evaluation was made with the score metho