Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07179.x/fullpdf
Reference34 articles.
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4. Effects of electrical stimulation on early post mortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes;Bowker;Meat Sci,1999
5. Emulsifying and gelation properties during freezing and frozen storage of hake, pork, and chicken actomyosins as affected by addition of formaldehyde;Careche;J Agric Food Chem,1998
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