Effect of cooking on the quality of beef Semitendinosus muscle;Efeito do cozimento na qualidade do músculo Semitendinosus

Ciencia e Tecnologia de Alimentos

Volumn 27, Issue 3, 2007, Pages 441-445

  Silva, Marielen De Lima ^a   Contreras Castillo, Carmen Josefina ^b   Ortega, Edwin Moisés Marcos ^b  

^a Ministério de Agricultura Pecuária e Abastecimento   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Beef; Clostridium botulinum type E; Cooking; Quality; Tenderness; Thermobacteriology

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM;

EID: 37449003589     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612007000300003     Document Type: Article

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