ShareRESTRUCTURED BEEF.
Author(s) : BREIDENSTEIN B.
Type of article: Article
Summary
THE PROCESSING OF RAW MEAT INTO PRODUCTS WHICH ARE READY FOR COOKING IS DISCUSSED IN DETAIL IN THE LIGHT OF RESEARCH AND TECHNICAL INFORMATION. C.R.F.
Details
- Original title: RESTRUCTURED BEEF.
- Record ID : 1983-1375
- Languages: English
- Source: Meat Process., int. Ed. - vol. 5 - n. 2
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Meat; Organoleptic property; Cooking
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- Author(s) : LOVE J.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 6
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Fat level and freezing temperature affect senso...
- Author(s) : BERRY B. W.
- Date : 1993/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 1
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Thawing prior to cooking affects sensory, shear...
- Author(s) : BIGNER-GEORGE M. E., BERRY B. W.
- Date : 2000/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 1
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Effects of heat treatment on warmed-over flavou...
- Author(s) : MIELCHE M. M., BERTELSEN G.
- Date : 1993
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 197 - n. 1
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THE EFFECT OF PRECOOKING AND THAWING METHODS ON...
- Author(s) : BEKE G., SEBOK A.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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