Concepedia

The Relationship of the Microstructure of Cooked Ham to its Properties and Quality

K. Katsaras, Klaus‐Dieter Budras

LWT · 1993 · 57 citations · 0 references

Concepts

AgricultureFood ScienceMaterials ScienceFood AnalysisFood ProcessingMeat ScienceMeat CompositionMeat FlavorMeat QualityMeat SpoilageMeat TendernessMeat TextureCooking-induced Texture ChangesMeat StructureMicrostructure-texture Relationships