Tenderness Studies With Smooth Muscle

Author:

Mikulski Jean,Stadelman W.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference13 articles.

1. The physiology and chemistry of rigor mortis, with special reference to the aging of beef;Bate-Smith;Advances Food Research,1948

2. Chicken gizzards could be new gourmet treat;Chen;Mississippi Agric. Forestry Expt. Sta. Res. Highlights,1976

3. Cooking losses, tenderness, palatability, and thiamine and riboflavin content of beef as affected by roasting, pressure saucepan cooking, and broiling;Clark;Food Res.,1949

4. Studies in meat tenderness. 6. The nature of myofibrillar proteins extracted from meat during aging;Davey;J. Food Sci.,1968

5. Principles of Meat Science;Forrest,1975

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