Using ultrasonic methods to determine cooking degree of doneness in beefsteaks

Journal of Muscle Foods

Volumn 19, Issue 2, 2008, Pages 111-124

  Blake, E S ^a   Haidekker, M A ^a   Viator, J A ^a   Hdeib, M M ^b   Lorenzen, C L ^a  

^a Department of Food Science ^*

^b UNIVERSITY OF MISSOURI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 41649119783     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2008.00103.x     Document Type: Article

References (25)

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