EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT‐BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS
1975; Wiley; Volume: 40; Issue: 2 Linguagem: Inglês
10.1111/j.1365-2621.1975.tb02168.x
ISSN1750-3841
AutoresFred H. Pepper, G. R. SCHMIDT,
Tópico(s)Agronomic Practices and Intercropping Systems
ResumoJournal of Food ScienceVolume 40, Issue 2 p. 227-230 EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS F. H. PEPPER, F. H. PEPPER Dept. of Animal Science, University of Illinois at Urbana-Champaign, Urbana, IL 61801 Kraft Food, Champaign, IL 61820Search for more papers by this authorG. R. SCHMIDT, G. R. SCHMIDT Dept. of Animal Science, University of Illinois at Urbana-Champaign, Urbana, IL 61801Search for more papers by this author F. H. PEPPER, F. H. PEPPER Dept. of Animal Science, University of Illinois at Urbana-Champaign, Urbana, IL 61801 Kraft Food, Champaign, IL 61820Search for more papers by this authorG. R. SCHMIDT, G. R. SCHMIDT Dept. of Animal Science, University of Illinois at Urbana-Champaign, Urbana, IL 61801Search for more papers by this author First published: March 1975 https://doi.org/10.1111/j.1365-2621.1975.tb02168.xCitations: 93 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume40, Issue2March 1975Pages 227-230 RelatedInformation
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