Post-Mortem Softening of Fish Muscle During Chilled Storage as Affected by Bleeding
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15056.x/fullpdf
Reference28 articles.
1. In vitro Formation of Hybrid Fibrils of Type v Collagen and Type I Collagen Limited Growth of Type I Collagen Into Thick Fibrils by Type V Collagen
2. Post-Mortem Tenderization of Fish Muscle Proceeds Independently of Resolution of Rigor Mortis.
3. Post-mortem tenderisation of rainbow trout (Oncorhyncus Mykiss) muscle caused by gradual disintegration of the extracellular matrix structure
4. Post-mortem Tenderization of Rainbow Trout Muscle Caused by the Disintegration of Collagen Fibers in the Pericellular Connective Tissue.
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