✦ LIBER ✦

Effect of Cooking Temperature and Animal Age on the Shear Properties of Beef and Buffalo Meat

✍ Scribed by J. ROBERTSON; D. RATCLIFF; P. E. BOUTON; P. V. HARRIS; W. R. SHORTHOSE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Cooking Temperature and Time o

✍ P. E. BOUTON; P. V. HARRIS; D. RATCLIFF 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 735 KB

EFFECTS OF RESTRAINT DURING COOKING ON T

✍ P. E. BOUTON; P. V. HARRIS; J. McK. SNOWDEN 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 590 KB

The tenderness of cooked and raw meat fr

✍ C. Lester Davey; Kevin V. Gilbert 📂 Article 📅 1975 🏛 John Wiley and Sons 🌐 English ⚖ 530 KB

EFFECTS OF POST–COOKING SAMPLE TEMPERATU

✍ F. CAPORASO; A. L. CORTAVARRIA; R. W. MANDIGO 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 370 KB

THE EFFECTS OF COOKING TEMPERATURE AND T

✍ P. E. BOUTON; P. V. HARRIS 📂 Article 📅 1972 🏛 Institute of Food Technologists 🌐 English ⚖ 589 KB

Effects of ageing and cooking on the ten

✍ C. Lester Davey; Alan F. Niederer; Arie E. Graafhuis 📂 Article 📅 1976 🏛 John Wiley and Sons 🌐 English ⚖ 493 KB 👁 1 views