PROPERTIES OF BEEF COOKED BEFORE RIGOR ONSET
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb01146.x/fullpdf
Reference20 articles.
1. Heat Coagulation of Muscle Proteins
2. The effect of cooking on the creatine-creatinine, phosphorus, nitrogen and pH values of raw lean beef
3. POSTMORTEM CHANGES IN MUSCLE
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