Assessment of the previous heat treatment given to meat products in the temperature range 40°-90°C. Part 2: Differential scanning calorimetry, a preliminary study

被引：0

作者：

Parsons, Susan E. ^{[1
]}

Patterson, R.L.S. ^{[1
]}

机构：

[1] AFRC Food Research Institute-Bristol, Langford, Bristol,BS18 7DY, United Kingdom

来源：

| 1600年 / Blackwell Publishing Ltd卷 / 21期

关键词：

Heat treatment temperature - Longissimus dorsi - Meat products - Peak maxima - Potential methods - Temperature range;

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