SCOPUS 정보 검색 플랫폼

Volumn 69, Issue 4, 2004, Pages

Optimizing beef chuck flavor and texture through cookery methods

Author keywords

Beef; Cookery methods; Flavor; Sensory analysis; Texture

Indexed keywords

EID: 18244431007 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2004.tb06360.x Document Type: Article

Times cited : (9)

References (14)

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2
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3
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- Goodson, K.J.¹ Morgan, W.W.² Reagan, J.O.³ Gwartney, B.L.⁴ Courington, S.M.⁵ Wise, J.W.⁶ Savell, J.W.⁷

4
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- Lincoln, Nebr.: Univ. of Nebraska
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- (2003) Muscle Profiling & Bovine Mycology
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5
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6
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- Beef customer satisfaction: Cooking method and degree of doneness effects on the top loin steak
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- Lorenzen, C.L.¹ Neely, T.R.² Miller, R.K.³ Tatum, J.D.⁴ Wise, J.W.⁵ Taylor, J.F.⁶ Buyck, M.J.⁷ Reagan, J.O.⁸ Savell, J.W.⁹

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8
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10
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- Beef customer satisfaction: Cooking method and degree of doneness effects on the top round steak
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11
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13
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- Beef customer satisfaction: Cooking method and degree of doneness effects on the top sirloin steak
- Savell JW, Lorenzen CL, Neely TR, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO. 1999. Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak. J Anim Sci 77:645-52.
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- Savell, J.W.¹ Lorenzen, C.L.² Neely, T.R.³ Miller, R.K.⁴ Tatum, J.D.⁵ Wise, J.W.⁶ Taylor, J.F.⁷ Buyck, M.J.⁸ Reagan, J.O.⁹

14
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.