Volume 26; Issue 4

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Meat Science
Volume 26; Issue 4

Meat Science

Volume 26; Issue 4

1

The desert camel as a meat animal

O.Kh. Yousif, S.A. Babiker

Journal:

Year:

1989

Language:

english

File:

PDF, 465 KB

english, 1989

2

Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levels

Smith, Dana R., Savell, J.W., Smith, S.B., Cross, H.R.

Journal:

Year:

1989

Language:

english

File:

PDF, 828 KB

english, 1989

3

Contents of volume 26

Journal:

Year:

1989

Language:

english

File:

PDF, 92 KB

english, 1989

4

Connective tissue in meat and meat products

Lawrie, Ralston

Journal:

Year:

1989

Language:

english

File:

PDF, 86 KB

english, 1989

5

Electron Microscopy of bovine muscle, I—The native state of post rigor sarcolemma and endomysium

Journal:

Year:

1989

Language:

english

File:

PDF, 892 KB

english, 1989

6

The storage life of chilled pork packaged under carbon dioxide

Gill, C.O., Harrison, J.C.L.

Journal:

Year:

1989

Language:

english

File:

PDF, 677 KB

english, 1989

7

The strength and stiffness of perimysial connective tissue isolated from cooked beef muscle

Lewis, Graham J., Purslow, Peter P.

Journal:

Year:

1989

Language:

english

File:

PDF, 1.04 MB

english, 1989

8

Electron microscopy of bovine muscle: II—The effects of heat denaturation on post rigor sarcolemma and endomysium

Journal:

Year:

1989

Language:

english

File:

PDF, 1.58 MB

english, 1989