Acetic acid marinading : the rheological characteristics of some raw and cooked beef muscles which contribute to changes in meat tenderness
- Author
- RAO, M. V; GAULT, N. F. S
Queen's univ. Belfast, dep. food agricultural chemistry, Belfast BT9 5PX, United Kingdom - Source
Journal of texture studies. 1990, Vol 21, Num 4, pp 455-477 ; ref : 2 p.1/2
- CODEN
- JTXSBU
- ISSN
- 0022-4901
- Scientific domain
- Food science technology
- Publisher
- Blackwell, Malden, MA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide organique Propriété rhéologique Qualité Structure Viande
- Keyword (en)
- Organic acids Rheological properties Quality Structure Meat
- Keyword (es)
- Acido orgánico Propiedad rheológica Calidad Estructura Carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5448012
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-4603.1990.tb00494.x 
https://dx.doi.org/10.1111/j.1745-4603.1990.tb00494.x
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