Influence of the Physical State of Tissue during Rigor Mortis upon Protein Solubility and Associated Properties of Bovine Muscle

✍ Scribed by C. F. COOK

• Book ID: 108797465
• Publisher: Institute of Food Technologists
• Year: 1967
• Tongue: English
• Weight: 483 KB
• Volume: 32
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1967.tb00848.x