✦ LIBER ✦

Relationship between meat quality and cooking losses

✍ Scribed by Gy. GANTNER; L. KÖRMENDY; M. LOSONCZY; F. LÖRINCZ

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Meat, Poultry and Game || Weight losses

✍ Chan, Weng; Brown, John M; Buss, David 📂 Article 📅 1995 🏛 Royal Society of Chemistry ⚖ 186 KB

Relationship Between Cooking Kinetics An

✍ Correia, L.R.; Mittal, G.S. 📂 Article 📅 1989 🏛 Elsevier ⚖ 271 KB

RELATIONSHIPS BETWEEN SENSORY ATTRIBUTES

✍ E. DRANSFIELD; M. A. FRANCOMBE; O. P. WHELEHAN 📂 Article 📅 1984 🏛 John Wiley and Sons 🌐 English ⚖ 617 KB

Meat Products and Dishes || Weight losse

✍ Chan, Weng; Brown, John M; Church, Susan; Buss, David 📂 Article 📅 1996 🏛 Royal Society of Chemistry ⚖ 135 KB

Cooking loss and juiciness of pork in re

✍ Margit Dall Aaslyng; Camilla Bejerholm; Per Ertbjerg; Hanne C Bertram; Henrik J 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 245 KB

Fat cooking losses from non-emulsified m

✍ G. G. EVANS; M. D. RANKEN 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 506 KB