Optimum time for using chilled beef in gelled products

Journal of Food Science

Volumn 68, Issue 1, 2003, Pages 164-167

  Farouk, M M ^a   Wieliczko, K J ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

Beef; Free amino acids; Gelation; Malondialdehyde; Torsion test

Indexed keywords

EID: 0037283798     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb14134.x     Document Type: Article

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