CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION
- 1 November 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (6) , 1122-1126
- https://doi.org/10.1111/j.1365-2621.1975.tb01032.x
Abstract
No abstract availableThis publication has 36 references indexed in Scilit:
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