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Muscle Foods pp 406-429 | Cite as

Cookery of Muscle Foods

  • Anna V. A. Resurreccion

Abstract

Cooking influences the appearance, protein, water-binding, and textural properties of meat. The cooking method markedly affects the palatability of meat, poultry, or fish.

Keywords

Internal Temperature Cooking Time Cooking Method Ground Beef Cooking Loss 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • Anna V. A. Resurreccion

There are no affiliations available

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