1. Trang chủ
  2. » Kinh Doanh - Tiếp Thị

On food and cooking the science and lore of the kitchen ( PDFDrive ) 1548

2 1 0

Đang tải... (xem toàn văn)

THÔNG TIN TÀI LIỆU

beef and turkey J Agric Food Chem 46 (1998): 255–61 Food Standards Agency, U.K Review of BSE Controls 2000, http://www.bsereview.org.uk Gault, N.F.S., “Marinaded meat.” In Developments in Meat Science, edited by R Lawrie, 5, 191–246 London: Applied Science, 1991 Jones, K.W., and R.W Mandigo Effects of chopping temperature on the microstructure of meat emulsions J Food Sci 47 (1982): 1930–35 Lawrie, R.A Meat Science 5th ed Oxford: Pergamon, 1991 Lijinsky, W N-nitroso compounds in the diet Mutation Research 443 (1999): 129–38 Maga, J.A Smoke in Food Processing Boca Raton, FL: CRC, 1988 ——— Pink discoloration in cooked white meat Food Reviews International 10 (1994): 273–386 Mason, I.L., ed Evolution of Domesticated Animals London: Longman, 1984 McGee, H., J McInerny, and A Harrus The virtual cook: Modeling heat transfer in the kitchen Physics Today (November 1999): 30– 36 Melton, S Effects of feeds on flavor of red meat: A review J Animal Sci 68 (1990): 4421–35 Milton, K A hypothesis to explain the role of meat-eating in human evolution Evolutionary Anthropology 8 (1999): 11–21 Morgan Jones, S.D., ed Quality Grading of Carcasses of Meat Animals Boca Raton, FL: CRC, 1995 Morita, H et al Red pigment of Parma ham and bacterial influence on its formation J Food Sci 61 (1996): 1021–23 Oreskovich, D.C et al Marinade pH affects textural properties of beef J Food Sci 57 (1992): 305–11 Pearson, A.M., and T.R Dutson Edible Meat Byproducts London: Elsevier, 1988 ... London: Longman, 1984 McGee, H., J McInerny, and A Harrus The virtual cook: Modeling heat transfer in the kitchen Physics Today (November 1999): 30– 36 Melton, S Effects of feeds on flavor of. .. 68 (1 990): 4421–35 Milton, K A hypothesis to explain the role of meat-eating in human evolution Evolutionary Anthropology 8 (1 999): 11–21 Morgan Jones, S.D., ed Quality Grading of Carcasses of. .. D.C et al Marinade pH affects textural properties of beef J Food Sci 57 (1 992): 305–11 Pearson, A.M., and T.R Dutson Edible Meat Byproducts London: Elsevier, 1988

Ngày đăng: 25/10/2022, 22:05

Xem thêm: