Proteolytic and physicocohemical mechanisms involved in meat texture development-Reference-Cited by-同舟云学术

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Proteolytic and physicocohemical mechanisms involved in meat texture development

Published:1992-03 Issue:3 Volume:74 Page:251-265
ISSN:0300-9084
Container-title:Biochimie
language:en
Short-container-title:Biochimie

Author:

Quali A.

Publisher

Elsevier BV

Subject

General Medicine,Biochemistry

Reference56 articles.

1. Meat tenderization: possible causes and mechanisms. A review;Ouali;J Muscle Foods,1990

2. Facteurs technologiques et qualités de la viande;Ouali,1990

3. Sensory quality of meat as affected by muscle biochemistry and modern technologies;Ouali,1991

4. Muscle differentiation and meat quality;Monin;Dev Meat Sci,1991

5. Tenderising in M longissimus dorsi of beef, veal, rabbit, lamb and pork;Dransfield;Meat Sci,1980

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