✦ LIBER ✦

COMPUTERIZED COOKING SIMULATION OF MEAT PRODUCTS

✍ Scribed by RONALD J. SARKIN

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Meat Products and Dishes || Weight losse

✍ Chan, Weng; Brown, John M; Church, Susan; Buss, David 📂 Article 📅 1996 🏛 Royal Society of Chemistry ⚖ 135 KB

Fat cooking losses from non-emulsified m

✍ G. G. EVANS; M. D. RANKEN 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 506 KB

Melanoidin formation in cooked meat prod

✍ Obretenov, Tzvetan D.; Ivanova, Snezhana D.; Kuntcheva, Margarita J.; Somov, Geo 📂 Article 📅 1993 🏛 American Chemical Society 🌐 English ⚖ 448 KB

Modelling of cooking-cooling processes f

✍ Michèle Marcotte; Cuiren R. Chen; Stefan Grabowski; Hosahalli S. Ramaswamy; Jean 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 450 KB

Radio frequency cooking of ground, commi

✍ L. Laycock; P. Piyasena; G.S. Mittal 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 199 KB

Growth ofListeria monocytogeneson sliced

✍ R.R. Beumer; M.C. te Giffel; E. de Boer; F.M. Rombouts 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 81 KB