Comparison of Eating Quality Emu, Veal and Beef Cooked with Both Moist Heat and Dry Heat Methods

Journal of Nutrition in Recipe & Menu Development

Volumn 2, Issue 2, 1996, Pages 41-48

  Offerman, Paula K ^a   Sim, Janet ^a  

^a SAN FRANCISCO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 40449102836     PISSN: 10551379     EISSN: None     Source Type: Journal    
DOI: 10.1300/J071v02n02_04     Document Type: Article

References (8)

1. Cupit, Glenn and Cupit, Betty (1994). One Emu Fanner’s Overview of the Emu Industry. Ratite Marketplace, February 10, 155-157, 197-198.
2. McWilliams, Margaret (1993). Foods Experimental Perspectives. New York: Macmillan.
3. Mendenhall, David (1993). Emu Meat Wins the Gold Medal. Emu Today and Tomorrow, August, 63-64.
4. Pennington, Jean (1989). Food Values of Portions Commonly Used. New York: Harper Collins.
5. Riley, Dean (1993). A New Meat Alternative for the Health-Conscious. Ratite Marketplace. November 4, 127.
6. Southwest Ostrich Ranch (1994). A Taste from “Down-Under” Comes to Tucson. Emu Today and Tomorrow, April, 30-32.
7. Stemweiler, Schatzi (1993). Putting Ostrich Meat to the Test. Ostrich (Ratite) Marketplace, April 8, 149-150.
8. Texas Agricultural Extension Service (1993). Ostrich Meat Industry Development June 1993. Ratite Marketplace, September 9, 10-11, 22-25, 62-64, 97-100, 110-113, 181-185.