Boning and storage temperature effects on the attributes of soft jerky and frozen cooked free-flow mince

Journal of Food Science

Volumn 64, Issue 3, 1999, Pages 465-468

  Farouk, M M ^a   Swan, J E ^a  

^a MIRINZ Food Technology and Research   (New Zealand)

Author keywords

Boning; Free flow mince; Sensory; Soft jerky

Indexed keywords

EID: 0032993667     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15064.x     Document Type: Article

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