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Results: 3
EFFECTS OF HIGH-INTENSITY ULTRASOUND TREATMENT, STORAGE TIME AND COOKING METHOD ON SHEAR, SENSORY, INSTRUMENTAL COLOR AND COOKING PROPERTIES OF PACKAGED AND UNPACKAGED BEEF PECTORALIS-MUSCLE
Authors: POHLMAN FW DIKEMAN ME KROPF DH
Citation: Fw. Pohlman et al., EFFECTS OF HIGH-INTENSITY ULTRASOUND TREATMENT, STORAGE TIME AND COOKING METHOD ON SHEAR, SENSORY, INSTRUMENTAL COLOR AND COOKING PROPERTIES OF PACKAGED AND UNPACKAGED BEEF PECTORALIS-MUSCLE, Meat science, 46(1), 1997, pp. 89-100
THE EFFECT OF LOW-INTENSITY ULTRASOUND TREATMENT ON SHEAR PROPERTIES,COLOR STABILITY AND SHELF-LIFE OF VACUUM-PACKAGED BEEF SEMITENDINOSUSAND BICEPS FEMORIS MUSCLES
Authors: POHLMAN FW DIKEMAN ME ZAYAS JF
Citation: Fw. Pohlman et al., THE EFFECT OF LOW-INTENSITY ULTRASOUND TREATMENT ON SHEAR PROPERTIES,COLOR STABILITY AND SHELF-LIFE OF VACUUM-PACKAGED BEEF SEMITENDINOSUSAND BICEPS FEMORIS MUSCLES, Meat science, 45(3), 1997, pp. 329-337
EFFECTS OF ULTRASOUND AND CONVECTION COOKING TO DIFFERENT END-POINT TEMPERATURES ON COOKING CHARACTERISTICS, SHEAR FORCE AND SENSORY PROPERTIES, COMPOSITION, AND MICROSCOPIC MORPHOLOGY OF BEEF LONGISSIMUS AND PECTORALIS-MUSCLES
Authors: POHLMAN FW DIKEMAN ME ZAYAS JF UNRUH JA
Citation: Fw. Pohlman et al., EFFECTS OF ULTRASOUND AND CONVECTION COOKING TO DIFFERENT END-POINT TEMPERATURES ON COOKING CHARACTERISTICS, SHEAR FORCE AND SENSORY PROPERTIES, COMPOSITION, AND MICROSCOPIC MORPHOLOGY OF BEEF LONGISSIMUS AND PECTORALIS-MUSCLES, Journal of animal science, 75(2), 1997, pp. 386-401
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