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Volume 8; Issue 2
Main
Meat Science
Volume 8; Issue 2
Meat Science
Volume 8; Issue 2
1
The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperatures
Bendall, J.R.
,
Restall, D.J.
Journal:
Meat Science
Year:
1983
Language:
english
File:
PDF, 1.09 MB
Your tags:
english, 1983
2
Comparison of chemical composition of meat determined at eight laboratories
Dransfield, E.
,
Casey, J.C.
,
Boccard, R.
,
Touraille, C.
,
Buchter, L.
,
Hood, D.E.
,
Joseph, R.L.
,
Schon, I.
,
Casteels, M.
,
Cosentino, E.
,
Tinbergen, B.J.
Journal:
Meat Science
Year:
1983
Language:
english
File:
PDF, 570 KB
Your tags:
english, 1983
3
Effects of low voltage electrical stimulation on mature cow carcasses: Part 1—Selected quality attributes of beef
Hawrysh, Z.J.
,
Wolfe, F.H.
Journal:
Meat Science
Year:
1983
Language:
english
File:
PDF, 640 KB
Your tags:
english, 1983
4
Structural and palatability relationships in frozen ground beef patties as a function of freezing treatments and product formulation
Nusbaum, Robert P.
,
Sebranek, Joseph G.
,
Topel, David G.
,
Rust, Robert E.
Journal:
Meat Science
Year:
1983
Language:
english
File:
PDF, 953 KB
Your tags:
english, 1983
5
An assessment of extracellular space measurements in post-mortem muscle
Currie, R.W.
,
Wolfe, F.H.
Journal:
Meat Science
Year:
1983
Language:
english
File:
PDF, 577 KB
Your tags:
english, 1983
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