✦ LIBER ✦

Sensory characteristics of meat cooked for prolonged times at low temperature

✍ Scribed by Line Christensen; Annemarie Gunvig; Mari Ann Tørngren; Margit Dall Aaslyng; Susanne Knøchel; Mette Christensen

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Physical and Sensory Characteristics of

✍ E.M. LARSON; E.T. HOLM; M.J. MARCHELLO; W.D. SLANGER 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 587 KB

A SIMPLE TECHNIQUE FOR MAINTAINING TEMPE

✍ FREDRIC CAPORASO 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 241 KB

Urinary Malondialdehyde-Equivalents duri

✍ Ellen D. Brown; Virginia C. Morris; Donna G. Rhodes; Rashmi Sinha; Orville A. Le 📂 Article 📅 1995 🏛 Springer-Verlag 🌐 English ⚖ 386 KB

Thermal diffusivities and influence of c

✍ M.A. Ayadi; I. Makni; H. Attia 📂 Article 📅 2009 🏛 Institution of Chemical Engineers 🌐 English ⚖ 402 KB

Effect of cooking temperature and time o

✍ C. Vasanthi; V. Venkataramanujam; K. Dushyanthan 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 447 KB

Microbiological, Chemical, and Sensory C

✍ N.A. Kocaoglu-Vurma; W.J. Harper; M.A. Drake; P.D. Courtney 📂 Article 📅 2008 🏛 American Dairy Science Association 🌐 English ⚖ 414 KB