✦ LIBER ✦

METMYOGLOBIN FORMATION IN BEEF MUSCLES AS INFLUENCED BY WATER CONTENT AND ANATOMICAL LOCATION

✍ Scribed by D. A. LEDWARD

Book ID: 108799381
Publisher: Institute of Food Technologists
Year: 1971
Tongue: English
Weight: 379 KB
Volume: 36
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1971.tb02055.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Palatability of Beef Skirt Steaks as Inf

Palatability of Beef Skirt Steaks as Influenced by Grade/Maturity Group, Anatomical Location and Mechanical Tenderization

✍ H.A. RECIO; L.C. FRADELLA; H.R. CROSS; G.C. SMITH; J.W. SAVELL 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 387 KB

Isoflavone profiles, phenol content, and

Isoflavone profiles, phenol content, and antioxidant activity of soybean seeds as influenced by cultivar and growing location in Ohio

✍ Ken M Riedl; Jae Hwan Lee; Marjory Renita; Steven K St Martin; Steven J Schwartz 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 200 KB 👁 1 views

TENDERNESS AND WATER HOLDING PROPERTIES

TENDERNESS AND WATER HOLDING PROPERTIES OF BEEF MUSCLE AS INFLUENCED BY FREEZING AND SUBSEQUENT STORAGE AT -3 OR 15°C

✍ R. J. WINGER; O. FENNEMA 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 817 KB

Determination of differences in free and

Determination of differences in free and bound water contents of beef muscle by DSC under various freezing conditions

✍ N. Aktaş; Y. Tülek; H. Y. Gökalp 📂 Article 📅 1997 🏛 Springer Netherlands 🌐 English ⚖ 425 KB

Distribution of chloride in tobacco lami

Distribution of chloride in tobacco laminae and midribs as influenced by the chloride content of the irrigation water

✍ P. I. Orphanos 📂 Article 📅 1987 🏛 Springer 🌐 English ⚖ 220 KB

Survival of Escherichia coli O157:H7 in

Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature

✍ J.-H Ryu; Y Deng; L.R Beuchat 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 146 KB