Influence of Temperature on Protein, Moisture and Fat and Some Other Factors in Charcoal Broiled Meats
Due to the increasing popularity of outdoor cooking of meat, there is interest in determining the chemical and physical changes that occur during the charcoal broiling process. Of particular interest is the effect of these changes upon the quality of the broiled meat. Although broiling is not a new...
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| Format: | Others |
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DigitalCommons@USU
1964
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| Online Access: | https://digitalcommons.usu.edu/etd/4840 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5875&context=etd |