Technical note: The effect of curing and maturing of bacon on muscle pH
- 1 April 1978
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 13 (2) , 145-148
- https://doi.org/10.1111/j.1365-2621.1978.tb00788.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Postmortem breakdown of ATP and glycogen in ground muscle: A reviewPublished by Elsevier ,2003
- Treatment of meats with ionising radiations. VIII.—pH, water-binding capacity and proteolysis of irradiated raw beef and pork during storage, and the ATP-ase activity of irradiated rabbit muscleJournal of the Science of Food and Agriculture, 1961