Effect of hydrodynamic pressure processing and aging on the tenderness and myofibrillar proteins of beef strip loins

Journal of Muscle Foods

Volumn 19, Issue 1, 2008, Pages 74-97

  Bowker, B C ^a   Fahrenholz, T M ^a   Paroczay, E W ^a   Eastridge, J S ^a   Solomon, M B ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 38049108196     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2007.00101.x     Document Type: Article

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