Effect of Pre‐irradiation Heating Temperatures, Irradiation Level, and Storage Time at 34° F on the Free Amino Acid Composition of Beef^a,^b

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1 July 1961

journal article
research article
Published by Wiley in Journal of Food Science

Vol. 26 (4), 412-415
https://doi.org/10.1111/j.1365-2621.1961.tb00381.x

Abstract

No abstract available

This publication has 2 references indexed in Scilit:

Changes in Amino Nitrogen, Total Soluble Nitrogen and TCA‐ Soluble Nitrogen Content of Beef as Influenced by Pre‐irradiation Heating, Irradiation Level and Storage at 34° F^a,^b
Journal of Food Science, 1961
ASEPTIC AUTOLYSIS OF MUSCLE: BIOCHEMICAL AND MICROSCOPIC MODIFICATIONS OCCURRING IN RABBIT AND LAMB MUSCLE DURING ASEPTIC AND ANAEROBIC STORAGE
Journal of Food Science, 1958

Cited by 6 articles