Cold shortening and cooking changes in beef
- 1 June 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (6) , 761-767
- https://doi.org/10.1002/jsfa.2740260607
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Studies in Meat Tenderness.Journal of Food Science, 1968
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- Structural changes in meat during ageingInternational Journal of Food Science & Technology, 1967
- Bread as a source of proteinInternational Journal of Food Science & Technology, 1967
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963