Quality Evaluation of Beef Steaks With Edible Coating During Deep - Frying
Quality Evaluation of Beef Steaks With Edible Coating During Deep - Frying is a scholarly work, published in 2005 in ''Arab Universities Journal of Agricultural Sciences''. The main subjects of the publication include chemistry, cellulose, meat science, alginic acid, sodium, deep frying, methyl cellulose, flavoring, food science, scientific control, Shrinkage, carrageenan, moisture, and sensory analysis. The same treatment (0.9% CMC) showed the lower value of final lipid content.