Subject
Industrial and Manufacturing Engineering,Food Science
Reference17 articles.
1. Recent advances in collagen biochemistry;Aberle;Reciprocal Meat Conference Proceedings,1983
2. the mechanism for the promotion of tenderness in meat during postmortem aging process;Asghar;CRC Critical Reviews in Food Science and Nutrition,1978
3. Changes in the melting characteristics of bovine tendon collagen induced by a bacterial collagenase;Bernal;Journal of Food Science,1986
Cited by
11 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献