RELATIONSHIP OF ALKALI INSOLUBLE COLLAGEN TO TENDERNESS OF 3 BOVINE MUSCLES

[1] BLOOM W, 1962, TEXTBOOK HISTOLOGY

[2] CARPENTER ZERLE L., 1963, JOUR FOOD SCI, V28, P467, DOI 10.1111/j.1365-2621.1963.tb00228.x

[3] TENDERNESS OF BEEF .4. RELATIONS OF SHEAR FORCE AND FIBER EXTENSIBILITY TO JUICINESS AND 6 COMPONENTS OF TENDERNESS [J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (06) : 527 - &

[4] AGE-ASSOCIATED CHANGES IN BOVINE MUSCLE CONNECTIVE TISSUE .2. EXPOSURE TO INCREASING TEMPERATURE [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 615 - &

[5] GROSS J, 1954, P NATL ACAD SCI USA, V41, P1

[6] GROSS J, 1961, SCI AM, V204, P88

[7] HERSHBERGER T, 1951, FOOD TECHNOL-CHICAGO, V5, P523

[8] HUSAINI SA, 1950, FOOD TECHNOL-CHICAGO, V4, P313

[9] IRWIN L, 1959, FOOD TECHNOL, V13, P655

[10] MCCLAIN PE, 1965, P SOC EXP BIOL MED, V119, P492, DOI 10.3181/00379727-119-30218

[1] BLOOM W, 1962, TEXTBOOK HISTOLOGY

[2] CARPENTER ZERLE L., 1963, JOUR FOOD SCI, V28, P467, DOI 10.1111/j.1365-2621.1963.tb00228.x

[3] TENDERNESS OF BEEF .4. RELATIONS OF SHEAR FORCE AND FIBER EXTENSIBILITY TO JUICINESS AND 6 COMPONENTS OF TENDERNESS [J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (06) : 527 - &

[4] AGE-ASSOCIATED CHANGES IN BOVINE MUSCLE CONNECTIVE TISSUE .2. EXPOSURE TO INCREASING TEMPERATURE [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 615 - &

[5] GROSS J, 1954, P NATL ACAD SCI USA, V41, P1

[6] GROSS J, 1961, SCI AM, V204, P88

[7] HERSHBERGER T, 1951, FOOD TECHNOL-CHICAGO, V5, P523

[8] HUSAINI SA, 1950, FOOD TECHNOL-CHICAGO, V4, P313

[9] IRWIN L, 1959, FOOD TECHNOL, V13, P655

[10] MCCLAIN PE, 1965, P SOC EXP BIOL MED, V119, P492, DOI 10.3181/00379727-119-30218