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Effect of emulsion addition on exudate proteins, binding, visual and sensory characteristics of restructured beef steaks

1988

Choi, Y.I. (Rural Development Administration, Suwon (Korea Republic). Livestock Experiment Station) | Guenther, J.J. (Oklahoma State University, Oklahoma (USA). College of Agriculture)

AGROVOC Keywords
analyse organoleptique beef bistec carne de res contenido proteico decoloration discoloration emulsion emulsions organoleptic analysis protein content steak steaks textura texture viande bovine
Bibliographic information
Korean Journal of Animal Sciences (Korea Republic)
Volume 30 Issue 12 ISSN 0367-5807
Pagination
pp. 752-757
Other Subjects
Analisis organoleptico; Decoloracion; Teneur en proteines
Language
English
Note
Summaries (En, Ko)
2 tables; 21 ref.
Type
Bibliography; Summary
1994-08-15
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