Textural changes in bovine meat treated with high pressure

High Pressure Research

Volumn 19, Issue 1-6, 2000, Pages 69-74

  Jung, Stéphanie ^a   De Lamballerie Anton, Marie ^a   Ghoul, Mohamed ^b  

^a LUNAM UNIVERSITÉ   (France)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Connective component; High pressure; Meat; Myofibrillar proteins; Tenderness; Texture

Indexed keywords

EID: 0346362912     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950008202538     Document Type: Article

References (13)

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