INFLUENCE OF FREEZING AND THAWING ON HYDRATION AND CHARGES OF THE MUSCLE PROTEINS a
Authors:
- 1 September 1960
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 25 (5) , 623-629
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- CHANGES IN HYDRATION, SOLUBILITY AND CHARGES OF MUSCLE PROTEINS DURING HEATING OF MEAT aJournal of Food Science, 1960
- Zur Biochemie der Fleischreifung. III. Mitteilung. Das Pufferungsvermögen des RindermuskelsEuropean Food Research and Technology, 1959
- Zur biochemie der fleischreifungEuropean Food Research and Technology, 1959
- SOME OBSERVATIONS ON THE MODIFICATION OF FREEZE DEHYDRATED MEAT a, bJournal of Food Science, 1959
- ber das Wasserbindungsverm gen des S ugetiermuskels. II. Mitteilung. ber die Bestimmung der Wasserbindung des MuskelsEuropean Food Research and Technology, 1957
- CHEMICAL CHANGES IN FISH ACTOMYOSIN DURING FREEZING AND STORAGEJournal of Food Science, 1956
- Frozen meatJournal of the Science of Food and Agriculture, 1952
- MUSCLE ACTIVITY and MUSCLE PROTEINSBiological Reviews, 1950
- HISTOLOGICAL CHARACTERISTICS, TENDERNESS, AND DRIP LOSSES OF BEEF IN RELATION TO TEMPERATURE OF FREEZINGJournal of Food Science, 1945
- Beziehungen zwischen Tieftemperaturforschung und KolloidchemieThe Science of Nature, 1936