INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATS (English)
- New search for: ERDOGDU, S. B.
- New search for: ERDOGDU, F.
- New search for: EKIZ, H. I.
- New search for: ERDOGDU, S. B.
- New search for: ERDOGDU, F.
- New search for: EKIZ, H. I.
In:
JOURNAL OF FOOD PROCESS ENGINEERING
;
30
, 6
;
685-700
;
2007
-
ISSN:
- Article (Journal) / Print
-
Title:INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATS
-
Contributors:
-
Published in:JOURNAL OF FOOD PROCESS ENGINEERING ; 30, 6 ; 685-700
-
Publisher:
- New search for: Blackwell Publishing Ltd
-
Publication date:2007-01-01
-
Size:16 pages
-
ISSN:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
-
Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 30, Issue 6
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 661
-
EXTRACTION METHOD THAT ENRICHES PHENOLIC CONTENT IN OREGANO (LIPPIA GRAVEOLENS H.B.K.) ESSENTIAL OILCASTILLO‐HERRERA, GUSTAVO A. / GARCÍA‐FAJARDO, JORGE A. / ESTARRÓN‐ESPINOSA, MIRNA et al. | 2007
- 670
-
MODELING VARIETAL EFFECT ON THE WATER UPTAKE BEHAVIOR OF MILLED RICE (ORYZA SATIVA L.) DURING SOAKINGYADAV, B.K. / JINDAL, V.K. et al. | 2007
- 685
-
INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATSERDOGDU, S. BELGIN / ERDOGDU, FERRUH / EKIZ, H. IBRAHIM et al. | 2007
- 701
-
CONCENTRATING THE CHLOROPHYLLS IN EXTRACT BY PRETREATMENT OF STINGING NETTLE LEAVES WITH NONPOLAR ORGANIC SOLVENTS AND SUPERCRITICAL CARBON DIOXIDEHOJNIK, MAŠA / ŠKERGET, MOJCA / KNEZ, ŽELJKO et al. | 2007
- 717
-
DETERMINATION OF HEAT TRANSFER COEFFICIENT IN COOLING‐FREEZING TUNNELS USING EXPERIMENTAL TIME–TEMPERATURE DATASANTOS, C.A. / CARCIOFI, B.A.M. / DANNENHAUER, C.E. / HENSE, H. / LAURINDO, J.B. et al. | 2007
- 729
-
DEACIDIFICATION OF ADLAY SEED (COIX LACHRYMA‐JOBI VAR. MAYUEN) MISCELLA WITH ANION‐EXCHANGE RESINDU, SHAO‐LONG / ZHOU, CHUN‐SHAN / YANG, LIU‐QING et al. | 2007
- 746
-
CHEMICAL, PHYSICAL AND SENSORY PARAMETERS OF DIFFERENT CARROT VARIETIES (DAUCUS CAROTA L.)DA SILVA, EMERSON AUGUSTO / VIEIRA, MANOELA ALANO / VIEIRA, EDUARDO ALANO / DE MELLO CASTANHO AMBONI, RENATA DIAS / AMANTE, EDNA REGINA / TEIXEIRA, EVANILDA et al. | 2007
- 757
-
DETERMINATION OF AN EFFECTIVE HEAT TRANSFER COEFFICIENT FOR IMMERSION WATER COOLING OF CANNED FOODSMOHAMED, IBRAHIM O. et al. | 2007
- 773
-
COMPARISON OF MECHANICAL PROPERTIES OF SOME SELECTED ALMOND CULTIVARS WITH HARD AND SOFT SHELL UNDER COMPRESSION LOADINGAKTAS, TURKAN / POLAT, REFIK / ATAY, UMRAN et al. | 2007