RELATIONSHIP OF TENDERNESS MEASUREMENTS MADE BY THE ARMOUR TENDEROMETER TO CERTAIN OBJECTIVE, SUBJECTIVE AND ORGANOLEPTIC PROPERTIES OF BOVINE MUSCLE
- 1 November 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (7), 1214-1219
- https://doi.org/10.1111/j.1365-2621.1973.tb07241.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESSJournal of Food Science, 1972
- ASSESSMENT OF BEEF TENDERNESS WITH THE ARMOUR TENDEROMETERJournal of Food Science, 1972
- Molecular Properties of Post‐Mortem Muscle. 6. Effect of Temperature on Protein Solubility of Rabbit and Bovine MuscleJournal of Food Science, 1969
- Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting TendernessPublished by Elsevier ,1965
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