RATE OF pH DECLINE IN BEEF MUSCLE STORED AT ABOVE- AND BELOW-FREEZING TEMPERATURES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb09115.x/fullpdf
Reference27 articles.
1. Factors determining the time course of rigor mortis
2. Rates of postmortem metabolism in frozen animal tissues
3. J.R. Bendall, and G.H. Bourne, 1973 . In "The Structure and Function of Muscle ," 2nd ed , Vol 2 , P.243 . Academic Press, New York.
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