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Cooking loss in Beef. The effect of cold shortening, searing and rate of heating; time course and histology of changes during cooking

Cooking loss in Beef. The effect of cold shortening, searing and rate of heating; time course and histology of changes during cooking

Ronald H. Locker; Graeme J. Daines

作者Ronald H. Locker; Graeme J. Daines
卷第25卷
期第11期
印刷ISSN0022-5142
电子ISSN1097-0010
文件大小927.21KB
发表时间1974
DOI10.1002/jsfa.2740251109
页码1411-1418

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