SOME EFFECTS ON THE MECHANICAL-PROPERTIES OF MEAT PRODUCED BY COOKING AT TEMPERATURES BETWEEN 50-DEGREES AND 60-DEGREES-C

被引：35

作者：

BEILKEN, SL

BOUTON, PE

HARRIS, PV

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13934.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：791 / 796

页数：6

共 26 条

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[7] EFFECT OF COOKING TEMPERATURE AND TIME ON THE SHEAR PROPERTIES OF MEAT [J].

BOUTON, PE ;

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[8] CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL-CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION [J].

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