Lipid Composition of Normal and Pale, Soft, Exudative Porcine Muscle
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1967.tb01307.x/fullpdf
Reference18 articles.
1. AOAC . 1960 . Official Methods of Analysis . 9th ed. p.264 . Assoc. Offic. Agr. Chemists.
2. Red and White Fiber Content and Associated Post-Mortem Properties of Seven Porcine Muscles
3. Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen
4. Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine Musculature
5. The Effect of Exhaustive Exercise and High Sucrose Regimen on Certain Chemical and Physical Pork Ham Muscle Characteristics
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2. Zur Bestimmung des Gehaltes von intramuskulärem Fett in Rindfleisch mit Hilfe der Chloroform/Methanol-Extraktion;Food / Nahrung;1980
3. CHEMICAL, PALATABILITY AND COOKING CHARACTERISTICS OF NORMAL AND LOW QUALITY PORK LOINS AS AFFECTED BY FREEZER STORAGE;Journal of Food Science;1976-01
4. EFFECTS OF FROZEN STORAGE, COOKING METHOD AND MUSCLE QUALITY ON ATTRIBUTES OF PORK LOINS;Journal of Food Science;1975-05
5. Animal Physiology and Meat Quality;Advances in Food Research;1975
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