Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis-Reference-Cited by-同舟云学术

Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis

Published:2022-09 Issue: Volume:191 Page:108848
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bruce Heather L.,Khaliq Maidah,Puente Jose,Samanta Saranyu S.,Roy Bimol C.

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

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4. Two improved and simplified methods for the spectrophotometric determination of hydroxyproline;Bergman;Analytical Chemistry,1963

5. Stability of bovine muscle connective tissues;Bernal;Journal of Food Science,1987

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