Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

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Journal

Title: Journal of Food Engineering

Abbreviated Title: Journal of Food Engineering

Publisher: Elsevier BV

ISSN (Print): 02608774

Publication date Created: June 2007

Publication date (Print): June 2007

Volume: 80

Issue: 3

Pages: 813-821

Article

DOI: 10.1016/j.jfoodeng.2006.07.010

SO-VID: 1b9c3a41-952f-4f69-bc45-4056e7db36fd

License:

http://www.elsevier.com/tdm/userlicense/1.0/

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