Water Binding Measurement of Meat
- 1 May 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (3) , 697-701
- https://doi.org/10.1111/j.1365-2621.1981.tb15328.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Molecular Properties of Post‐Mortem Muscle. II. Phase Microscopy of Myofibrils from Bovine MuscleJournal of Food Science, 1967
- Water Content of Meats, Determination of Water-Holding Capacity of Fresh MeatsJournal of Agricultural and Food Chemistry, 1958
- Eine einfache Methode zur Bestimmung der Wasserbindung im MuskelThe Science of Nature, 1953