Coagulation test for cooked meat temperature : effect of variations in filtration

Journal article

Peer reviewed

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

Journal of food science, Vol.49(3), pp.853-858

05/1984

Abstract

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

Meat and meat product industries

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Title: Coagulation test for cooked meat temperature : effect of variations in filtration
Creators - without role: W. E Townsend - Agricultural Research Service
J. E Thomson - Agricultural Research Service
J. R Hutchins - Agricultural Research Service
Publication Details: Journal of food science, Vol.49(3), pp.853-858
Publisher: Institute of Food Technologists
Identifiers: 9920873208331
Academic Unit: King Abdulaziz University
Language: English
Resource Type: Journal article