Meat Tenderness, Relation between Hydroxyproline of Alkali-Insoluble Protein and Tenderness of Bovine Muscle
- 1 December 1959
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 7 (12), 860-862
- https://doi.org/10.1021/jf60106a010