TEXTURE ANALYSIS OF BEEF COOKED AT VARIOUS TEMPERATURES BY MECHANICAL MEASUREMENTS, SENSORY ASSESSMENTS AND ELECTROMYOGRAPHY

Journal of Texture Studies

Volumn 26, Issue 2, 1995, Pages 175-192

  MATHEVON, E ^a   MIOCHE, L ^a   BROWN, W E ^b   CULIOLI, J ^a  

^a INRA   (France)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986745440     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1995.tb00792.x     Document Type: Article

References (42)

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