CrossRef Text and Data Mining
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Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994
Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Koichi Chikuni
Asian-Australas J Anim Sci. 2013;26(10):1490-1495.   Published online October 1, 2013
DOI: https://doi.org/10.5713/ajas.2013.13208

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Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994
Asian-Australasian Journal of Animal Sciences. 1970;26(10):1490-1495   Crossref logo
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COMPARISON OF METHODS TO VERIFY END POINT COOKING TEMPERATURE OF CHANNEL CATFISH (ICTALURUS PUNCTATUS) FILLETS
Journal of Muscle Foods. 2009;20(3):325-340   Crossref logo
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EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES, SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT
Journal of Food Processing and Preservation. 2012;37(3):275-283   Crossref logo
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Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat
Journal of Food Science. 2015;80(10):C2161-C2169   Crossref logo
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Soaking and cooking parameters of tepary beans: effects of cooking time and cooking temperature on hardness and activity of nutritional antagonists
Qualitas Plantarum Plant Foods for Human Nutrition. 1987;36(4):295-307   Crossref logo
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ORAL ASSESSMENT OF HARDNESS BETWEEN ELASTIC AND PLASTIC PRODUCTS
Journal of Sensory Studies. 1994;9(2):223-236   Crossref logo
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INFLUENCE OF HEATING END-POINT TEMPERATURE ON VOLATILES FROM POULTRY MEAT - A REVIEW
Journal of Muscle Foods. 1996;7(3):291-302   Crossref logo
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Prediction of the muscle strength by the muscle thickness and hardness using ultrasound muscle hardness meter
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A COMPARISON OF THE EFFECTIVENESS OF HEDONIC SCALES AND END-ANCHOR COMPRESSION EFFECTS
Journal of Sensory Studies. 2010;   Crossref logo
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Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops
Meat Science. 2002;60(4):395-400   Crossref logo
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