METHODS OF EVALUATING FREEZE‐DRIED BEEFa,b
- 1 May 1960
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 25 (3) , 363-371
- https://doi.org/10.1111/j.1365-2621.1960.tb00342.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Aggregation of Cod Myosin During Frozen StorageNature, 1959
- Rapid vacuum freeze‐drying of meatJournal of the Science of Food and Agriculture, 1958
- Adenosine Triphosphatase and Contraction in Dehydrated Muscle FibresNature, 1958
- CHEMICAL CHANGES IN FISH ACTOMYOSIN DURING FREEZING AND STORAGEJournal of Food Science, 1956
- Electrophoretic study of the muscle structural proteinsDiscussions of the Faraday Society, 1953
- THE EFFECT OF DENATURING AGENTS ON MYOSINJournal of Biological Chemistry, 1940
- The colorimetric determination of phosphorusBiochemical Journal, 1932