Thermal properties of titin from porcine and bovine muscles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
1. Stability of bovine muscle connective tissues;Bernall;Journal of Food Science,1987
2. A response surface investigation of the effects of sodium chloride and tripolyphosphate on the thermal properties of beef muscle;Findlay;Meat Science,1992
3. Thermomechanical properties of beef muscle;Findlay;Meat Science,1986
4. Differential scanning calorimetry of beef muscle: influence of postmortem conditioning;Findlay;Journal Food Science,1984
5. Cooking effects on titin in fresh and processed beef products;Fritz;Journal of Muscle Foods,1992
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