✦ LIBER ✦

COOKING OF BEEF BY OVEN ROASTING: A STUDY OF HEAT AND MASS TRANSFER

✍ Scribed by N. E. BENGTSSON; B. JAKOBSSON; M. DAGERSKOG SIK

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

MODELING HEAT AND MASS TRANSFER DURING T

✍ NEERA SINGH; R. G. AKINS; L. E. ERICKSON 📂 Article 📅 1984 🏛 John Wiley and Sons 🌐 English ⚖ 582 KB

Effect of Beef Packaging Method on Volat

✍ King, Mei-Fong; Matthews, Michael A.; Rule, Daniel C.; Field, Ray A. 📂 Article 📅 1995 🏛 American Chemical Society 🌐 English ⚖ 755 KB

EFFECTS OF END POINT AND OVEN TEMPERATUR

✍ TERESA A. SHAFFER; DOROTHY L. HARRISON; LOIS L. ANDERSON 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 708 KB

Sensory Qualities, Cooking Losses, Shear

✍ B.M. Korschgen; R.E. Baldwin 📂 Article 📅 1978 🏛 Sage Publications 🌐 English ⚖ 314 KB

Cooked yields, color, tenderness, and se

✍ L.J. Bowers; M.E. Dikeman; L. Murray; S.L. Stroda 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 832 KB

Histological Characteristics of Beef and

✍ EDGAR CHAMBERS IV; ORA A. COWAN; DOROTHY L. HARRISON 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 563 KB