Differential Scanning Calorimetry of Beef Muscle: Influence of Sarcomere Length
- 1 November 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (6) , 1529-1531
- https://doi.org/10.1111/j.1365-2621.1984.tb12837.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Differential scanning calorimetric study of muscle and its proteins: Myosin and its subfragmentsJournal of the Science of Food and Agriculture, 1984
- Thermal denaturation of proteins in Post rigor muscle tissue as studied by differential scanning calorimetryJournal of the Science of Food and Agriculture, 1980
- Differential scanning calorimetric studies of muscle and its constituent proteinsJournal of the Science of Food and Agriculture, 1977
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966