Browsing by Author "Wieliczko, K. J."
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Processing time and binder effect on the quality of restructured rolls from hot-boned beef
Farouk, M. M.; Hall, W. K.; Wieliczko, K. J.; Swan, Janis E. (Blackwell Publishing Inc., 2005)The effects of time postmortem and binders on the quality of raw and cooked restructured beef rolls were determined. The use of prerigor meat (1–5 h postmortem) or Activa resulted in higher bind strength for both raw and ...
Co-authors for K. J. Wieliczko
K. J. Wieliczko has 3 co-authors in Research Commons.