Colour values of cooked top-round beef juices as affected by endpoint temperatures, frozen storage of cooked samples and storage of expressed juices

Journal of the Science of Food and Agriculture

Volumn 75, Issue 2, 1997, Pages 179-182

  Senter, Samuel D ^a   Young, Louis L ^a   Searcy, Gayle K ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Beef juices; Colour; End point temperature; Frozen; Refrigerated

Indexed keywords

EID: 0030827722     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199710)75:2<179::AID-JSFA859>3.0.CO;2-0     Document Type: Article

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