✦ LIBER ✦

Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks

✍ Scribed by R.C. JOHNSON; J.R. ROMANS; T.S. MULLER; W. J. COSTELLO; K.W. JONES

Book ID: 108816530
Publisher: Institute of Food Technologists
Year: 1990
Tongue: English
Weight: 633 KB
Volume: 55
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb03911.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Tenderizing, Ageing, and Thawing Effects

Tenderizing, Ageing, and Thawing Effects on Sensory, Chemical, and Physical Properties of Beef Steaks

✍ GREGORY E. MITCHELL; JANET E. GILES; SHERYLE A. ROGERS; LIAN T. TAN; ROSS J. NAI 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 702 KB

Physical and Sensory Characteristics of

Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature

✍ D. B. GRIFFIN; J. W. SAVELL; G. C. SMITH; K. D. LIND; D. E. GALLOWAY 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 327 KB

CHEMICAL, PHYSICAL AND SENSORY CHARACTER

CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE MUSCLE FROM FOUR QUALITY GROUPS

✍ M. C. HUNT; H. B. HEDRICK 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 672 KB

Physical and Sensory Characteristics of

Physical and Sensory Characteristics of Low Fat Ground Beef Patties

✍ M. F. MILLER; M. K. ANDERSEN; C. B. RAMSEY; J. O. REAGAN 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 456 KB

Effect of Degree of Connective Tissue Re

Effect of Degree of Connective Tissue Removal on Raw Material Yield, Chemical and Sensory Characteristics of Restructured Beef Steaks

✍ H. A. RECIO; J. W. SAVELL; R. LEU; H. R. CROSS; G. C. SMITH 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 412 KB

QUALITY CHARACTERISTICS OF BROILED AND R

QUALITY CHARACTERISTICS OF BROILED AND ROASTED BEEF STEAKS

✍ OLIVE M. BATCHER; PATRICIA A. DEARY 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 284 KB