Calcium and Time Postmortem Effects on Functional and Textural Characteristics of Porcine Semimembranosus Muscle
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05345.x/fullpdf
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1. Meat Curing The Action of NaCl on Meat Electrolyte Binding
2. J.R. Bendall, and G.H. Bourne, 1973 . InThe Structure and Function of Muscle , 2nd ed. (, Vol 2 , p243 . Academic Press, New York.
3. �ber die Mineralstoffe des S�ugetiermuskels
4. Effect of Rapid Processing on the Properties of Freshly Slaughtered Pork
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