The Collagen Content of Various Sausage Meats
- 1 July 1981
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 14 (3) , 224-226
- https://doi.org/10.1016/s0315-5463(81)72875-x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- CONNECTIVE TISSUE PROFILES OF VARIOUS RAW SAUSAGE MATERIALSJournal of Food Science, 1979
- Some Physico-chemical ‘Constants’ of Various Meats for Optimum Sausage FormulationCanadian Institute of Food Science and Technology Journal, 1979
- Age‐Associated Changes in Muscle Composition. The Isolation and Properties of a Collagenous Residue from Bovine MuscleaJournal of Food Science, 1963