Protein Solubility as Influenced by Physiological Conditions in the Muscleb,c
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1963.tb01673.x/fullpdf
Reference23 articles.
1. Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle
2. Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle Tissue
3. E. J. Briskey, and R. N. Sayre . 1964 . Muscle protein extractability as influenced by conditions of post-mortem glycolysis. (In press).
4. The Effect of Exhaustive Exercise and High Sucrose Regimen on Certain Chemical and Physical Pork Ham Muscle Characteristics
5. Effect of High Protein, High Fat and High Sucrose Rations on the Water-Binding and Associated Properties of Pork Muscle
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