Author:
Damez Jean-Louis,Clerjon Sylvie,Abouelkaram Saïd,Lepetit Jacques
Reference39 articles.
1. A review of the relationships of PH with physical aspects of pork quality;Bendall;Meat Science,1988
2. Beef muscle osmotic pressure as assessed by differential scanning calorimetry (DSC);Bonnet;International Journal of Food Science and Technology,1992
3. Post mortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall;Byrne;Meat Science,2000
4. Callow, E. H. (1936). The electrical resistance of muscular tissue and its relation to curing. Annual report of food investigations board (p. 57). London: HMSO.
5. Callow, E. H. (1939). The structure of muscular tissue. Annual report of food investigations board (pp. 55–59). London: HMSO.
Cited by
66 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献