검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis) Garcia-Segovia P, Andres-Bello A, Martinez-Monzo J Journal of Food Engineering, 80(3), 813, 2007 |
| 2 |
Prediction of meat emulsion stability using reflection photometry Alvarez D, Castillo M, Payne FA, Garrido MD, Banon S, Xiong YL Journal of Food Engineering, 82(3), 310, 2007 |