A research note. «Coagulation test» for cooked meat temperature : effect of sample preparation methods

Conference proceeding

Peer reviewed

W. E Townsend, J. E Thomson and J. R Hutchins

Journal of food science, Vol.50(4), pp.1179-1186

1985

Abstract

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

Meat and meat product industries

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Title: A research note. «Coagulation test» for cooked meat temperature : effect of sample preparation methods
Creators - without role: W. E Townsend - Quality Research
J. E Thomson - Quality Research
J. R Hutchins - Quality Research
Publication Details: Journal of food science, Vol.50(4), pp.1179-1186
Publisher: Institute of Food Technologists
Identifiers: 9921302508331
Academic Unit: King Abdulaziz University
Language: English
Resource Type: Conference proceeding