The Physiology and Chemistry of Rigor Mortis, with Special Reference to the Aging of Beef-Reference-Cited by-同舟云学术

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The Physiology and Chemistry of Rigor Mortis, with Special Reference to the Aging of Beef

Published:1948 Issue: Volume: Page:1-38
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Bate-Smith E.C.

Publisher

Elsevier

Reference120 articles.

1. Anon 1938 Hygienic methods for the preparation of beef in the meatworks. Council for Sci. and Ind. Res., Australia. Section of Food Pres. and Transport Circ. No. 3 P.

2. Anon 1939a The cooling of export chilled beef. Council for Sci. and Ind. Res., Australia. Section of Food Pres, and Transport Circ. No. 3 P.

3. Meat tenderization.;Ind. Eng. Chem., News Ed.,1939

4. Meat tenderization: new information on the Tenderay process.;Ind. Eng. Chem., News Ed.,1940

5. Meat board uncovers some factors responsible for dark-cutting beef.;Natl. Provisioner,1941

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