Meat and Fish

Author:

Eskin N.A. Michael,Aliani Michel,Shahidi Fereidoon

Publisher

Elsevier

Reference583 articles.

1. The efficacy of high and low voltage electrical stimulation under different chilling regimes;Aalhus;Can. J. Anim. Sci.,1994

2. Functionality of muscle constituents in the processing of comminuted meat products;Acton;CRC Crit. Rev. Food Sci. Nutr.,1983

3. Pale soft exudative (PSE) and dark, firm dry (DFD) meats: causes and measures to reduce these incidences – a mini review;Adzitey;Int. Food Sci. J.,2011

4. Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal;Alderton;Biochemistry,2003

5. Postcolumn derivatization method for determination of reducing and phosphorylated sugars in chicken by high performance liquid chromatography;Aliani;J. Agric. Food Chem.,2002

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