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Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef

✍ Scribed by Z Pietrasik; P.J Shand

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

TUMBLING REGIME EFFECTS ON THE PROCESSIN

✍ J.A. BOLES; P.J. SHAND 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 492 KB

Meat cut and injection level affects the

✍ J.A. Boles; P.J. Shand 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 169 KB

EFFECT OF ENZYMATIC TENDERIZATION, BLADE

✍ KARL BRUGGEN; FLOYD K. MCKEITH; M. SUSAN BREWER 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 548 KB

Effects of moisture enhancement, enzyme

✍ Z. Pietrasik; P.J. Shand 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 261 KB

Effects of brine ingredients and tempera

✍ J.A. Boles; J.E. Swan 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 894 KB

Effects of mechanical treatments and moi

✍ Z. Pietrasik; P.J. Shand 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 230 KB