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Effect of Cooking on the Thermal Conductivity of Whole and Ground Lean Beef

✍ Scribed by M. SHAHEDI BAGHE-KHANDAN; MARTIN R. OKOS

Book ID
108804761
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
403 KB
Volume
46
Category
Article
ISSN
0022-1147

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## Abstract This survey of the changes in the analytical values of meat during cooking was undertaken in order to contribute towards an explanation of the changes in nutritive value, flavour, texture and appearance. A knowledge of these accurately determinable quantities is an essential preliminary