WATER-HOLDING CAPACITY OF MEAT
- 1 January 1975
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
- EFFECT OF ALTERING ULTIMATE pH ON BOVINE MUSCLE TENDERNESSJournal of Food Science, 1973
- QUALITY CHANGES IN PRE‐RIGOR BEEF MUSCLE AT −3°CJournal of Food Science, 1973
- INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLEJournal of Food Science, 1973
- QUALITY CHANGES IN PRERIGOR POULTRY AT −3°CJournal of Food Science, 1973
- Pulsed NMR studies of water in striated muscleBiochimica et Biophysica Acta (BBA) - General Subjects, 1972
- THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: WATER‐HOLDING CAPACITYJournal of Food Science, 1972
- THE MYOFILAMENT LATTICE: STUDIES ON ISOLATED FIBERSThe Journal of cell biology, 1972
- Spin Echo Studies on Cellular WaterNature, 1972
- THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEATJournal of Food Science, 1972
- EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTONJournal of Food Science, 1971