COMPARATIVE MICROSTRUCTURE OF RED MEAT, POULTRY AND FISH MUSCLE-Reference-Cited by-同舟云学术

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COMPARATIVE MICROSTRUCTURE OF RED MEAT, POULTRY AND FISH MUSCLE

Published:1990-10 Issue:4 Volume:1 Page:247-267
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

LAMPILA L. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1990.tb00369.x/fullpdf

Reference54 articles.

1. ON THE NATURE OF THE ASSOCIATION OF PROTEIN IN FROZEN-STORED COD MUSCLE

2. Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality

3. Relation between muscular development and muscle collagen content in pigs

4. Ice Recrystallization in Frozen Beef

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