Contribution of bone marrow to the vitamin content of mechanically separated meat
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
1. Official Methods of Analysis;AOAC,1980
2. Nucleic Acid Content of Bovine Bone Marrow, Muscle and Mechanically Deboned Beef
3. Colour Reactions Attributed to Vitamin A
4. COMPOSITION AND PALATABILITY OF MECHANlCALLY DEBONED MEAT AND MECHANICALLY SEPARATED TISSUE
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5. Porcine Bone Marrow: Extraction Procedure and Characterization by Bone Type;Meat Science;1998-12
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