INFLUENCE OF REMOVING CONNECTIVE TISSUE, COOKING AND NITRITE CURING ON THE PROTEIN QUALITY OF BEEF SHANK MUSCLE
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1) , 186-189
- https://doi.org/10.1111/j.1365-2621.1977.tb01248.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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