A comparison of freeze-dried beef muscles of high or low ultimate pH
- 1 August 1963
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 14 (8) , 535-543
- https://doi.org/10.1002/jsfa.2740140802
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Enzymic activity at low moisture levels and its relation to deterioration in freeze-dried foodsJournal of the Science of Food and Agriculture, 1962
- Some Properties of the Fibrillar Proteins of Normal and Watery Pork MuscleJournal of Food Science, 1962
- CHANGES IN HVDRATION AND CHARGES OF MUFCLE PROTEINS, DURING FREEZE‐DEHYDRATION OF MEATaJournal of Food Science, 1960
- FIBER DIAMETER IN RELATION TO TENDERNESS OF BEEF MUSCLE a, bJournal of Food Science, 1953