A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING-Reference-Cited by-同舟云学术

A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING

Published:2010-11-03 Issue:6 Volume:34 Page:2233-2250
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:

Author:

CHANG H.J.,XU X.L.,LI C.B.,HUANG M.,LIU D.Y.,ZHOU G.H.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2009.00568.x/fullpdf

Reference34 articles.

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2. Two improved and simplified methods for spectrophotometric determination of hydroxyproline;BERGMAN;Anal. Chem.,1963

3. Morphology of connective tissue in skeletal muscle;BORG;Tissue Cell.,1980

4. Effect of cooking temperature and time on the shear properties of meat;BOUTON;J. Food Sci.,1981

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