## Abstract Meat cooked at 80 ยฐC has a significantly greater resistance to shear when measured at 20 ยฐC than when measured at 70 ยฐC. However, the texture of meat cooked at 55 ยฐC displays no such temperature dependence. Scanning calorimetry indicates that partial reversion of heat induced collagen u
โฆ LIBER โฆ
Note on the temperature dependence of hardness of the transition metal monocarbides
โ Scribed by J.H. Westbrook
- Publisher
- Elsevier Science
- Year
- 1955
- Weight
- 342 KB
- Volume
- 3
- Category
- Article
- ISSN
- 0001-6160
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