Post‐Mortem Changes in Protein Extractability in Beef, Pork, and Chicken Muscle
- 1 March 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (2) , 208-209
- https://doi.org/10.1111/j.1365-2621.1967.tb01295.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting TendernessPublished by Elsevier ,1965
- Meat Tenderness Factors, Determination of Mucoprotein in Skeletal MuscleJournal of Agricultural and Food Chemistry, 1961
- Meat Tenderness Factors, Chemical Responses of Connective Tissue of Bovine Skeletal MuscleJournal of Agricultural and Food Chemistry, 1956
- RELATION OF TENDERNESS OF BEEF TO AGING TIME AT 33–35°F.Journal of Food Science, 1947
- ISOLATION AND PROPERTIES OF A PURE YEAST POLYPEPTIDASEPublished by Elsevier ,1941