EFFECT OF SHORTENING DURING COOKING ON TENDERNESS AND HISTOLOGY OF BEEF

被引：16

作者：

LOCKER, RH ^{[1
]}

DAINES, GJ ^{[1
]}

机构：

[1] MEAT IND RES INST NEW ZEALAND,POB 617,HAMILTON,NEW ZEALAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740261113

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1711 / 1720

页数：10

共 13 条

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[3]

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[5]

Locker R H, 1975, Adv Food Res, V21, P157

[6] EFFECT OF MODE OF CUTTING ON COOKING LOSS IN BEEF [J].

LOCKER, RH ;

DAINES, GJ .

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[7] COOKING LOSS IN BEEF - EFFECT OF COLD SHORTENING, SEARING AND RATE OF HEATING - TIME COURSE AND HISTOLOGY OF CHANGES DURING COOKING [J].

LOCKER, RH ;

DAINES, GJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (11) :1411-1418

[8]

LOCKER RH, IN PRESS

[9] STUDIES IN MEAT TENDERNESS .3. EFFECTS OF COLD SHORTENING ON TENDERNESS [J].

MARSH, BB ;

LEET, NG .

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[10] A Scottish speleothem record of the H-3 eruption or human impact? A comment on Baker, Smart, Barnes, Edwards and Farrant [J].

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