Calorimetric properties of lamb and other meats
- 28 June 2007
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 4 (3), 199-215
- https://doi.org/10.1111/j.1365-2621.1969.tb01516.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Studies in Meat Tenderness.Journal of Food Science, 1968
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- Chlorohydrocarbon SolventsIndustrial & Engineering Chemistry, 1943
- The frozen state in mammalian muscleProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1930