FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00717_41_4.x/fullpdf
Reference38 articles.
1. Bell , C.L. 1939 The effect of degree of fatness on the tenderness of meat M.S. thesis Texas A&M University
2. Effect of altering ultimate pH on bovine muscle tenderness;Bouton;J. Food Sci.,1973a
3. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton;Bouton;J. Food Sci.,1971
4. A comparison of the effect of aging, conditioning and skeletal restraint on the tenderness of mutton;Bouton;J. Food Sci.,1973b
5. Temperature dependence of pH changes in ox muscle postmortem;Cassens;J. Food Sci.,1967
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