✦ LIBER ✦

EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS

✍ Scribed by F. H. PEPPER; G. R. SCHMIDT

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF SALT, PHOSPHATE AND SOME NONME

✍ S. L. MOORE; D. M. THENO; C. R. ANDERSON; G. R. SCHMIDT 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 337 KB

INFLUENCE OF SALT ADDITION ON TENDERNESS

✍ E. J. FURUMOTO; W. J. STADELMAN 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 284 KB

Effects of Electrical Stimulation, Bonin

✍ C. L. GRIFFIN; D. M. STIFFLER; E. E. RAY; B. W. BERRY 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 581 KB

EFFECTS OF HOT-BONING AND COOKING METHOD

✍ E. E. RAY; D. M. STIFFLER; B. W. BERRY 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 515 KB

Hot-boning, Tumbling, Salt and Chopping

✍ H.W. OCKERMAN; Y.C. WU 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 397 KB

Effects of Blade Tenderization, Vacuum M

✍ A. M. BOOREN; K. W. JONES; R. W. MANDIGO; D. G. OLSON 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 405 KB