HEAT INDUCED CHANGES OF MOISTURE IN TURKEY MUSCLES

[1] THE SWELLING EFFECT OF POLYPHOSPHATES ON LEAN MEAT [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1954, 5 (10) : 468 - 475

[2] BENDALL JR, 1964, S FOODS PROTEINS THE, P248

[3] THE CHEMICAL AND PHYSICAL CHARACTERISTICS OF VARIOUS PORK HAM MUSCLE CLASSES [J]. JOURNAL OF ANIMAL SCIENCE, 1959, 18 (01) : 146 - 152

[4] COCHRNA WG, 1950, EXPERIMENTAL DESIGNS, P446

[5] GOERTZ GE, 1962, UNPUBLISHED DATA

[6] EINE EINFACHE METHODE ZUR BESTIMMUNG DER WASSERBINDUNG IM MUSKEL [J]. NATURWISSENSCHAFTEN, 1953, 40 (01) : 29 - 30

[7] HAMM REINER, 1960, FOOD RES, V25, P587

[8] BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .I. PH OF CHIILED AGED + COOKED MUSCLE TISSUE [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (01) : 65 - &

[9] LOWE B, 1955, EXPERIMENTAL COOKERY, P239

[10] THE EFFECTS OF ADENOSINE TRIPHOSPHATE ON THE FIBRE VOLUME OF A MUSCLE HOMOGENATE [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1952, 9 (03) : 247 - 260

[1] THE SWELLING EFFECT OF POLYPHOSPHATES ON LEAN MEAT [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1954, 5 (10) : 468 - 475

[2] BENDALL JR, 1964, S FOODS PROTEINS THE, P248

[3] THE CHEMICAL AND PHYSICAL CHARACTERISTICS OF VARIOUS PORK HAM MUSCLE CLASSES [J]. JOURNAL OF ANIMAL SCIENCE, 1959, 18 (01) : 146 - 152

[4] COCHRNA WG, 1950, EXPERIMENTAL DESIGNS, P446

[5] GOERTZ GE, 1962, UNPUBLISHED DATA

[6] EINE EINFACHE METHODE ZUR BESTIMMUNG DER WASSERBINDUNG IM MUSKEL [J]. NATURWISSENSCHAFTEN, 1953, 40 (01) : 29 - 30

[7] HAMM REINER, 1960, FOOD RES, V25, P587

[8] BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .I. PH OF CHIILED AGED + COOKED MUSCLE TISSUE [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (01) : 65 - &

[9] LOWE B, 1955, EXPERIMENTAL COOKERY, P239

[10] THE EFFECTS OF ADENOSINE TRIPHOSPHATE ON THE FIBRE VOLUME OF A MUSCLE HOMOGENATE [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1952, 9 (03) : 247 - 260