HOT BONING AND PORK TENDERNESS
- 1 January 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (1), 179-180
- https://doi.org/10.1111/j.1365-2621.1972.tb03415.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Relationships Among Shear Values, Sarcomere Lengths and Cooling Procedures in TurkeysJournal of Food Science, 1968
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- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960