THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. II. COLLAGEN, FAT AND NITROGEN CONTENTa
- 1 March 1955
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 20 (2) , 171-179
- https://doi.org/10.1111/j.1365-2621.1955.tb16825.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- EFFECT OF AGING AND COOKING ON THE DISTRIBUTION OF CERTAIN AMINO ACIDS AND NITROGEN IN BEEF MUSCLEaJournal of Food Science, 1954
- A COMPARISON OF TWO METHODS FOR DETERMINING THE COLLAGEN CONTENT OF COOKED MEATJournal of Food Science, 1952
- RAPID DETERMINATION OF COLLAGEN IN BEEF BY WARING BLENDOR AND CENTRIFUGE TECHNIQUE1,2Journal of Food Science, 1949
- THE DETERMINATION OF COLLAGEN AND ELASTIN IN TISSUES, WITH RESULTS OBTAINED IN VARIOUS NORMAL TISSUES FROM DIFFERENT SPECIESJournal of Biological Chemistry, 1941
- COLLAGEN DETERMINATION IN COOKED MEATJournal of Food Science, 1941
- Some Factors Affecting the Connective Tissue Content of Beef MuscleJournal of Nutrition, 1928