Subject
Cultural Studies,Food Science
Reference2 articles.
1. Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat;Hopkins;Australian Journal of Agricultural Research,2002
2. McGee, H., 2004. On Food and Cooking: The Science and Lore of the Kitchen.
Cited by
39 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