Effect of cooking methods and rigor state on the composition, tenderness and eating quality of cured goat loins

Journal of Food Engineering

Volumn 44, Issue 3, 2000, Pages 149-153

  Dzudie, Tenin ^a   Ndjouenkeu, Robert ^a   Okubanjo, Ademola ^b  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; NITROGEN COMPOUNDS; SALTS;

NITRITE;

MEATS;

ANIMALIA; CAPRA HIRCUS;

EID: 0033872412     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00173-9     Document Type: Article

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