Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method
Blanka Macharáčková, Kateřina Bogdanovičová, František Ježek, J. Bednář, Danka Haruštiaková, Josef Kameník
Topics & Concepts
RoastingFood scienceCooking methodsChemistryAgeingBiologyGeneticsPhysical chemistryMeat and Animal Product QualitySensory Analysis and Statistical MethodsAdvanced Chemical Sensor Technologies