INFLUENCE OF REMOVING CONNECTIVE TISSUE, COOKING AND NITRITE CURING ON THE PROTEIN QUALITY OF BEEF SHANK MUSCLE

✍ Scribed by D. G. HENDRICKS; A. W. MAHONEY; T. A. GILLETT

• Book ID: 108802635
• Publisher: Institute of Food Technologists
• Year: 1977
• Tongue: English
• Weight: 506 KB
• Volume: 42
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1977.tb01248.x