Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef

Publisher: Taylor & Francis Ltd

E-ISSN: 1532-2386|18|2|403-414

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.18, Iss.2, 2015-02, pp. : 403-414

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Abstract