Author:
FORD A. L.,JONES P. N.,MACFARLANE J. J.,SCHMIDT G. R.,TURNER R. H.
Reference7 articles.
1. W.G. Cochran, and G.M. Cox, 1957 . "Experimental Designs ," 2nd ed , p.428 . John Wiley & Sons Inc., New York.
2. BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS
3. R.W. Mandigo, 1975 . Restructured Meat. Proc 11th Annual Meat Industry Research Conference, Chicago, IL.
4. EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS
Cited by
43 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