TEXTURAL AND HISTOLOGIC DIFFERENCES AMONG 3 MUSCLES IN THE SAME CUT OF BEEF
- 1 July 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (4) , 505-510
- https://doi.org/10.1111/j.1365-2621.1970.tb00970.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The elastin content of various muscles of beef animalsJournal of the Science of Food and Agriculture, 1967
- Storage‐ and Heat‐induced Changes in the Microscopic Appearance of Rabbit MuscleJournal of Food Science, 1965
- COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLESJournal of Food Science, 1945