Studies in Meat Tenderness..-Reference-Cited by-同舟云学术

Studies in Meat Tenderness..

Published:1968-01 Issue:1 Volume:33 Page:2-7
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

DAVEY C. L.,GILBERT K. V.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1968.tb00873.x/fullpdf

Reference29 articles.

1. Solubility and Electrophoretic Behavior of Some Proteins of Post-Mortem Aged Bovine Muscle

2. P. E Bouton, A. Howard, and R. A. Lawrie, 1958 . Studies on beef quahty. VII. Influence of certain holding conditions on weight losses and eating quality of fresh and frozen beef carcasses . C.S.I.R.O. Aust. Div. Food Pres. Transp. Tech. Paper 8.

3. Studies in Meat Tenderness II. Proteolysis and the Aging of Beef

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