CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION

✍ Scribed by P. E. BOUTON; P. V. HARRIS; W. R. SHORTHOSE

• Book ID: 108800863
• Publisher: Institute of Food Technologists
• Year: 1975
• Tongue: English
• Weight: 702 KB
• Volume: 40
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1975.tb01032.x