EMULSION STABILITY AND PROTEIN EXTRACTABILITY OF OVINE MUSCLE AS A FUNCTION OF TIME POSTMORTEM
- 1 May 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (3) , 473-475
- https://doi.org/10.1111/j.1365-2621.1972.tb02666.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Effect of Temperature on the Time Course of Rigor Mortis in Ox MuscleJournal of Food Science, 1967
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963