✦ LIBER ✦

FACTORS AFFECTING TENSILE AND WARNER-BRATZLER SHEAR VALUES OF RAW AND COOKED MEAT

✍ Scribed by P. E. BOUTON; P. V. HARRIS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

COOKING AND SHEARING METHODOLOGY EFFECTS

✍ J.K. APPLE; L.K. RAKES; H.B. WATSON 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 470 KB

A comparison between two methods (Warner

✍ F. Ruiz de Huidobro; E. Miguel; B. Blázquez; E. Onega 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 283 KB

MEASURING TENDERNESS of MEAT PRODUCTS BY

✍ M. ZHANG; G.S. MITTAL 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 671 KB

Effect of cooking temperature and cookin

✍ S. Combes; J. Lepetit; B. Darche; F. Lebas 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 170 KB

Cookery method and end-point temperature

✍ J.W.S. Yancey; M.D. Wharton; J.K. Apple 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 364 KB

Contribution of myofibrillar and connect

✍ Girard, I.; Bruce, H.L.; Basarab, J.A.; Larsen, I.L.; Aalhus, J.L. 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 442 KB