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  Search result  Your search for [subject]Cooked meat returned 2 records.  
 
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  Book Thermal contraction of meat during cooking and its possible influence in tenderness.

by Bouton, PE.;

Subject: Cooked meat; Myofbrillar contraction; Musnle-bovine; Meat-tenderness; Meat-raw; Meat contraction.

  
     
Relevance: 22.01%
 
     
  Book Eat to live: a long, happy productive life.

USA: Wheat Flour Institute, 1976.

Subject: Food values; Food selection; Food composition table; Essential nutrients; Food, enriched; Edible foods-nutritious value; Rda-us; Dietary fibers; Balanced diet; Fortification; Enrichment; Cooked meat-nutritive value; Basic 3 food groups; Nutrition.

  
     
Relevance: 13.82%
 
     
 
         
         
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