Cooking of pre-sliced meat
作者： D. BURFOOT , M. J. SWAIN , S. J. JAMES
DOI: 10.1111/J.1365-2621.1985.TB01913.X
关键词: White meat 、 Food science 、 Biology
摘要:
sci-hub.se 参考文章(2)
J.R. Bendall, Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses Meat Science. ,vol. 2, pp. 91- 104 ,(1978) , 10.1016/0309-1740(78)90010-4
P. E. BOUTON, P. V. HARRIS, W.R. SHORTHOSE, FACTORS INFLUENCING COOKING LOSSES FROM MEAT Journal of Food Science. ,vol. 41, pp. 1092- 1095 ,(1976) , 10.1111/J.1365-2621.1976.TB14394.X