Effect of temperature (0-80°C) on the interior reflectance of ovine sternomandibularis muscle
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb00673.x/fullpdf
Reference13 articles.
1. Biochemistry of myoglobin. VII. The effect of cooking on myoglobin in beef muscle;Bernofsky;Food Research,1959
2. Fresh meat color;Govindarajan;CRC Critical Reviews in Food Technology,1973
3. On the nature of the haema-tin-protein bonding in cooked meat;Ledward;Journal of Food Technology,1974
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