✦ LIBER ✦

COOKING AND SHEARING METHODOLOGY EFFECTS ON WARNER-BRATZLER SHEAR FORCE VALUES OF PORK

✍ Scribed by J.K. APPLE; L.K. RAKES; H.B. WATSON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Coring Methods on Shear Values

✍ ROBERT L. HOSTETLER; S. J. RITCHEY 📂 Article 📅 1964 🏛 Institute of Food Technologists 🌐 English ⚖ 427 KB

EFFECT OF MUSCLE FIBER ANGLE ON WARNER-B

✍ A. C. MURRAY; A. H. MARTIN 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 276 KB

Pork tenderness estimation by taste pane

✍ M.J Van Oeckel; N Warnants; Ch.V Boucqué 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 136 KB

FACTORS AFFECTING TENSILE AND WARNER-BRA

✍ P. E. BOUTON; P. V. HARRIS 📂 Article 📅 1978 🏛 John Wiley and Sons 🌐 English ⚖ 702 KB

Influence of Storage Times After Cooking

✍ J. C. WILLIAMS; R. A. FIELD; M. L. RILEY 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 299 KB

Comparison of clam-shell cookers and ele

✍ D.R McKenna; D.A King; J.W Savell 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 138 KB