Author:
Abdullah B. M.,Cullen J. D.,Korostynska O.,Mason A.,Al-Shamma’a A. I.
Publisher
Springer International Publishing
Reference24 articles.
1. R. Hamm, Biochemistry of meat hydration. Adv Food Res 10, 355–436 (1960)
2. G. Offer, J. Trinick, On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Sci 8, 245–281 (1983)
3. T.R. Baechle, R.W. Earle, Essentials of Strength Training and Conditioning (Human Kinetic, Champaign, 2008)
4. K.L. Pearce, K. Rosenvold, H.J. Andersen, D.L. Hopkins, Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—a review. Meat Sci 89, 111–124 (2011)
5. S. Ke, Effect of pH and salts on tenderness and water-holding capacity of muscle foods, 3215890 Ph.D., University of Massachusetts Amherst, Massachusetts, 2006
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献