Effect of rapid and conventional cooling methods on the quality of cooked ham joints-Reference-Cited by-同舟云学术

Effect of rapid and conventional cooling methods on the quality of cooked ham joints

Published:2000-11 Issue:3 Volume:56 Page:271-277
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Desmond E.M,Kenny T.A,Ward P,Sun Da-Wen

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

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2. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat,1995

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4. Automated methods for determination of fat and moisture in meat and poultry products: Collaborative study;Bostian;Journal of the Association of Official Analytical Chemists,1985

5. Texture profile analysis;Bourne;Food Technology,1978

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