✦ LIBER ✦

THE EFFECT OF SLICE THICKNESS AND MIXING TIME ON THE PALATABILITY AND COOKING CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS

✍ Scribed by B. J. NOBLE; S. C. SEIDEMAN; N. M. QUENZER; W. J. COSTELLO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF FAT LEVEL AND COOKING METHODS

✍ MARJORIE P. PENFIELD; CAROL A. COSTELLO; MARSHA A. McNEIL; M. JAMES RIEMANN 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 396 KB

Effects of Hot-Boning and Particle Thick

✍ S. C. SEIDEMAN; N. M. QUENZER; P. R. DURLAND; W. J. COSTELLO 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 242 KB

Influence of Hot and Cold Boning on the

✍ D. L. SEMAN; W. G. MOODY; J. D. FOX; N. GAY 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 587 KB

Effects of Flake Size on Textural and Co

✍ B. W. BERRY; J. J. SMITH; J. L. SECRIST 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 813 KB

Effects of Various Phosphates on the Pal

✍ M. F. MILLER; G. W. DAVIS; S. C. SEIDEMAN; C. B. RAMSEY; T. L. ROLAN 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 516 KB

EFFECT, DEVELOPMENT AND OPTIMIZATION OF

✍ J. H. THOMAS JR.; J.-F. C. MEULLENET; J. A. CARPENTER; A. V. A. RESURRECCION 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 662 KB