Sodium chloride levels in comminuted chicken muscle in relation to processing characteristics and Fresnel reflectance detected with a polarimetric probe-Reference-Cited by-同舟云学术

Sodium chloride levels in comminuted chicken muscle in relation to processing characteristics and Fresnel reflectance detected with a polarimetric probe

Published:1999-04 Issue:4 Volume:51 Page:377-381
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Swatland H.J.,Barbut S.

Publisher

Elsevier BV

Subject

Food Science

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4. Some properties of the fibrillar proteins of normal and watery pork muscle;Bendall;Journal of Food Science,1962

5. Assessment of the Colormet fiber optic probe for the evaluation of dark cutting beef;Gariépy;Food Research International,1994

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