Meat Tenderness Factors, Determination of Collagen in Raw and Cooked Beef from Two Muscles by Alkali-Insoluble, Autoclave-Soluble Nitrogen and by Hydroxyproline Content
- 1 January 1962
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 10 (1) , 40-42
- https://doi.org/10.1021/jf60119a013