Effect of microwave cooking on the microstructure and quality of meat in goat and lamb

Food Chemistry

Volumn 112, Issue 4, 2009, Pages 782-785

  Yarmand, M S ^a   Homayouni, A ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Fluorescent microscopy; Microstructure; Microwave; Quality; Semimembranosus muscle

Indexed keywords

ADIPOCYTE; ARTICLE; FAT CONTENT; FLUORESCENCE MICROSCOPY; FOOD ANALYSIS; FOOD QUALITY; GOAT; HEATING; LAMB; MEAT; MICROWAVE COOKING; STRUCTURE ANALYSIS;

CAPRA HIRCUS;

EID: 50049122668     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.033     Document Type: Article

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