PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHEMICAL AND HISTOLOGICAL TRAITS-Reference-Cited by-同舟云学术

PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHEMICAL AND HISTOLOGICAL TRAITS

Published:1972-03 Issue:2 Volume:37 Page:282-285
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

CROSS H. R.,SMITH G. C.,CARPENTER Z. L.

Publisher

Wiley

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb05836.x/fullpdf

Reference17 articles.

1. Cooking method, marbling and color as related to tenderness of lamb;Carpenter Z.L.;J. Animal Sci.,1965

2. Factors influencing quality of lamb carcasses;Carpenter Z.L.;J. Animal Sci.,1965

3. Forrest J.C.1962.Relationship of subjective indices of quality in lamb carcasses to objective measurements of quality and grade.MS. thesis Kansas State University Manhattan .

4. Age‐associated changes in muscle composition. The isolation and properties of a collagenous residue from bovine muscle;Goll D.E.;J. Food Sci.,1963

5. Age‐associated changes in bovine muscle connective tissue. 1. Rate of hydrolysis by collagenase;Goll D.E.;J. Food Sci.,1964

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