COLLAGEN DETERMINATION IN COOKED MEAT
- 1 May 1941
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 6 (3) , 245-263
- https://doi.org/10.1111/j.1365-2621.1941.tb16289.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- PROBLEMS IN MEAT RESEARCHJournal of Food Science, 1938
- EFFECT OF COAGULATION ON PRESS FLUID, SHEAR FORCE, MUSCLE-CELL DIAMETER, AND COMPOSITION OF BEEF MUSCLEJournal of Food Science, 1938
- A NEW SUBJECTIVE METHOD OF TESTING TENDERNESS IN MEAT—THE PAIRED‐EATING METHODJournal of Food Science, 1936
- Tenderness of Meat I. Determination of Relative Tenderness of Chilled and Quick-Frozen BeefIndustrial & Engineering Chemistry, 1932
- Progress Report of the Mechanical Test for Tenderness of MeatJournal of Animal Science, 1929
- Some Factors Affecting the Connective Tissue Content of Beef MuscleJournal of Nutrition, 1928