. Post-mortem treatment of beef. II. Cooking, tenderizing enzymes and addition of fats

Faculty Agriculture Year: 1970
Type of Publication: ZU Hosted Pages:
Authors:
Ahmed Adel Ismaiel Mohamed Elbadawy
Journal: Assiut Journal of Agricultural Sciences. 1: 77-85 Assiut Journal of Agricultural Sciences. 1: 77-85 Volume:
Keywords : , Post-mortem treatment , beef. , Cooking, , tenderizing , enzymes    
Abstract:
. Post-mortem treatment of beef. II. Cooking, tenderizing enzymes and addition of fats
    
     
 
       

Author Related Publications

  • Ahmed Adel Ismaiel Mohamed Elbadawy, "The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation", . Ph.D. thesis. Oregon State University Library. Corvallis Oregon, USA., 1963 More
  • Ahmed Adel Ismaiel Mohamed Elbadawy, "Color and pigment stability of packaged refrigerated beef.", Color and pigment stability of packaged refrigerated beef. Food Technology 18: 159., 1964 More
  • Ahmed Adel Ismaiel Mohamed Elbadawy, "Effect of Soaking in water, thermal enzyme Inactivation, and irradiation on the textural factors of beef.", Food Technology 18: 149., 1964 More
  • Ahmed Adel Ismaiel Mohamed Elbadawy, "Effect of irradiation and pre-irradiation treatments on beef muscle proteins", . Journal of Food Science 29: 837, 1964 More
  • Ahmed Adel Ismaiel Mohamed Elbadawy, "Studies on the deterioration of sugarcane. 5-Varietal resistance to deterioration under Nag Hamadi conditions", Research Bulletin no. 13 of The Egyptian Sugar and Distillation Company., 1966 More

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