TENDERNESS OF BEEF .1. CONNECTIVE-TISSUE COMPONENT OF TENDERNESS

[1] BLUMER TN, UNPUBLISHED

[2] COVER S, 1960, 947 TEX AGR EXPT STA

[3] COVER S, 1959, FOOD RES, V24, P564

[4] COVER SYLVIA, 1957, FOOD RES, V22, P635

[5] COVER SYLVIA, 1956, FOOD RES, V21, P312

[6] GINGER BETTY, 1958, FOOD RES, V23, P662

[7] RELATIONSHIP OF EXTENSIBILITY OF MUSCLE FIBERS TO TENDERNESS OF BEEF [J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (05) : 535 - &

[8] IRVIN L, 1959, FOOD TECHNOL-CHICAGO, V13, P655

[9] LOWE B, 1961, 495 IOW STAT U SCI T

[10] MEAT TENDERNESS FACTORS - DETERMINATION OF COLLAGEN IN RAW AND COOKED BEEF FROM 2 MUSCLES BY ALKALI-INSOLUBLE, AUTOCLAVE-SOLUBLE NITROGEN AND BY HYDROXYPROLINE CONTENT [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1962, 10 (01) : 40 - &

[1] BLUMER TN, UNPUBLISHED

[2] COVER S, 1960, 947 TEX AGR EXPT STA

[3] COVER S, 1959, FOOD RES, V24, P564

[4] COVER SYLVIA, 1957, FOOD RES, V22, P635

[5] COVER SYLVIA, 1956, FOOD RES, V21, P312

[6] GINGER BETTY, 1958, FOOD RES, V23, P662

[7] RELATIONSHIP OF EXTENSIBILITY OF MUSCLE FIBERS TO TENDERNESS OF BEEF [J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (05) : 535 - &

[8] IRVIN L, 1959, FOOD TECHNOL-CHICAGO, V13, P655

[9] LOWE B, 1961, 495 IOW STAT U SCI T

[10] MEAT TENDERNESS FACTORS - DETERMINATION OF COLLAGEN IN RAW AND COOKED BEEF FROM 2 MUSCLES BY ALKALI-INSOLUBLE, AUTOCLAVE-SOLUBLE NITROGEN AND BY HYDROXYPROLINE CONTENT [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1962, 10 (01) : 40 - &