| 000 | 01679 a2200505 4500 | ||
|---|---|---|---|
| 005 | 20250516034439.0 | ||
| 264 | 0 | _c20110929 | |
| 008 | 201109s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2010.01903.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aParsons, A N | |
| 245 | 0 | 0 |
_aRetail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes. _h[electronic resource] |
| 260 |
_bJournal of food science _c |
||
| 300 |
_aS84-8 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAmmonium Hydroxide |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 | _aDiet, Sodium-Restricted |
| 650 | 0 | 4 |
_aFlavoring Agents _xanalysis |
| 650 | 0 | 4 |
_aFood Handling _xeconomics |
| 650 | 0 | 4 | _aFood Packaging |
| 650 | 0 | 4 | _aFood Preferences |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aHydroxides _xchemistry |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 | _aMechanical Phenomena |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 |
_aSalts _xchemistry |
| 650 | 0 | 4 | _aSensation |
| 650 | 0 | 4 | _aShear Strength |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aTime Factors |
| 650 | 0 | 4 | _aUnited States |
| 650 | 0 | 4 |
_aWater _xanalysis |
| 700 | 1 | _aVanOverbeke, D L | |
| 700 | 1 | _aGoad, C L | |
| 700 | 1 | _aMireles DeWitt, C A | |
| 773 | 0 |
_tJournal of food science _gvol. 76 _gno. 1 _gp. S84-8 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2010.01903.x _zAvailable from publisher's website |
| 999 |
_c20799845 _d20799845 |
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