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Effect of succinylated glycerol monostearate on tenderness of roasted beef

1998

Mori, K. (Kao Corp., Kamisu, Ibaraki (Japan). Food Products Research Labs.) | Kawai, S. | Okisaka, K. | Sasaki, H. | Yokoyama, T. | Nishimura, T. | Yasukawa, T.

AGROVOC Keywords

acide succinique acido succinico beef carne de res gliceridos glycerides grillage roasting succinic acid surface active agents surfactant surfactantes tenderness ternura tostado viande bovine

Bibliographic information

Published in

Journal of the Japanese Society for Food Science and Technology (Japan)

Volume 45 Issue 8 ISSN 1341-027X

Pagination

pp. 478-483

Other Subjects

Glyceride; Tendrete

Language

Japanese

Note

Summaries (En, Ja)

1 table; 6 fig.; 14 ref

Type

Summary

In AGRIS since: 2001-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center

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