CURRENT RESEARCH ON MEAT
- 1 January 1965
- journal article
- research article
- Vol. 46 (6) , 468-+
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- The Rabbit as a Source of Experimental Material for Meat StudiesJournal of Food Science, 1964
- Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During CookingaJournal of Food Science, 1964
- Water‐Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and LambaJournal of Food Science, 1964
- Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and LambaJournal of Food Science, 1964
- Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post‐Mortema,b,cJournal of Food Science, 1964
- Biochemical Properties of Pork and Their Relationship to Quality II. Intramuscular Fata,bJournal of Food Science, 1964
- Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal TemperaturesJournal of Food Science, 1963
- Tenderness of Beef.Journal of Food Science, 1962
- Tenderness of Beef.Journal of Food Science, 1962
- Tenderness of Beef..Journal of Food Science, 1962