Zobrazeno 1 - 4
of 4
pro vyhledávání: '"End-point cooking temperature"'
Autor:
Claudia Terlouw, Mohammed Gagaoua, Aidan P. Moloney, Nigel D. Scollan, Jean-François Hocquette, Brigitte Picard, K. Meteau, Hervé Juin, Didier Micol, Ian Richardson
Publikováno v:
Meat Science
Meat Science, Elsevier, 2016, 122, pp.90-96. ⟨10.1016/j.meatsci.2016.07.026⟩
Gagaoua, M, Micol, D, Picard, B, Terlouw, C E M, Moloney, A P, Juin, H, Meteau, K, Scollan, N, Richardson, I & Hocquette, J-F 2016, ' Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures ', Meat Science, vol. 122, pp. 90-96 . https://doi.org/10.1016/j.meatsci.2016.07.026
Gagaoua, M, Micol, D, Picard, B, Terlouw, C E M, Moloney, A P, Juin, H, Meteau, K, Scollan, N D, Richardson, I & Hocquette, J-F 2016, ' Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures ', Meat Science, vol. 122, pp. 90-96 . https://doi.org/10.1016/j.meatsci.2016.07.026
Meat Science, Elsevier, 2016, 122, pp.90-96. ⟨10.1016/j.meatsci.2016.07.026⟩
Gagaoua, M, Micol, D, Picard, B, Terlouw, C E M, Moloney, A P, Juin, H, Meteau, K, Scollan, N, Richardson, I & Hocquette, J-F 2016, ' Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures ', Meat Science, vol. 122, pp. 90-96 . https://doi.org/10.1016/j.meatsci.2016.07.026
Gagaoua, M, Micol, D, Picard, B, Terlouw, C E M, Moloney, A P, Juin, H, Meteau, K, Scollan, N D, Richardson, I & Hocquette, J-F 2016, ' Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures ', Meat Science, vol. 122, pp. 90-96 . https://doi.org/10.1016/j.meatsci.2016.07.026
International audience; Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55 degrees C and 74 degrees C) was evaluated by trained panels in France and the United Kingdom. Tenderness and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9ca482c62c5f0e15dad30109ff47a73
https://doi.org/10.1016/j.meatsci.2016.07.026
https://doi.org/10.1016/j.meatsci.2016.07.026
Akademický článek
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Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Kılıç B; Suleyman Demirel Univ., Faculty of Engineering, Dept. of Food Engineering, 32260, Isparta, Turkey., Şimşek A; Suleyman Demirel Univ., Egirdir Vocational School, Dept. of Food Processing, Isparta, Turkey., Claus JR; Univ. of Wisconsin-Madison, Meat Science and Muscle Biology Building, 1805 Linden Drive, Madison, Wis., 53706, U.S.A., Atılgan E; Suleyman Demirel Univ., Faculty of Engineering, Dept. of Food Engineering, 32260, Isparta, Turkey., Aktaş N; Nevsehir Haci Bektas Veli Univ, Faculty of Engineering-Architecture, Dept. of Food Engineering, 50300, Nevsehir, Turkey.
Publikováno v:
Journal of food science [J Food Sci] 2015 Oct; Vol. 80 (10), pp. C2161-9. Date of Electronic Publication: 2015 Aug 28.