The water-holding capacity of fresh meat

Veterinary Quarterly

Volumn 19, Issue 4, 1997, Pages 175-181

  den Hertog Meischke, M J A ^a   van Laack, R J L M ^b   Smulders, F J M ^c  

^a UTRECHT UNIVERSITY   (Netherlands)

^b UNIVERSITY OF TENNESSEE   (United States)

^c MEDICAL UNIVERSITY OF VIENNA   (Austria)

Author keywords

[No Author keywords available]

Indexed keywords

WATER;

ANIMAL; ANIMAL HUSBANDRY; CADAVER; CATTLE; CHEMISTRY; FOOD HANDLING; MEAT; METHODOLOGY; PHYSIOLOGY; REVIEW; SKELETAL MUSCLE; SWINE;

ANIMAL HUSBANDRY; ANIMALS; CATTLE; FOOD HANDLING; FOOD TECHNOLOGY; MEAT; MUSCLE, SKELETAL; POSTMORTEM CHANGES; SWINE; WATER;

EID: 0031266585     PISSN: 01652176     EISSN: 18755941     Source Type: Journal    
DOI: 10.1080/01652176.1997.9694767     Document Type: Review

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