Effects of Electrical Stimulation and Hot Boning on Functional Characteristics of Preblended Beef Muscle in Model Systems
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13230.x/fullpdf
Reference26 articles.
1. Storage, Functional and Processing Characteristics of Pre- and Postrigor Beef Preblends for Wiener Production
2. J.R. Bendall, and G.H. Bourne, 1973 . In "Structure and Function of Muscle ", Vol. 2 , p.243 , Academic Press, New York.
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