CrossRef Open Access 1995 2 sitasi

Chemistry in the kitchen: the chemistry of flesh foods II

Peter Bayliss

Abstrak

The meat quality attribute of texture is ranked as the most important by consumers. Details the mechanism of the major causes of meat toughness. Examines pre‐slaughter, post‐slaughter and processing factors that influence the texture of meat.

Penulis (1)

Peter Bayliss

Format Sitasi

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Bayliss, P. (1995). Chemistry in the kitchen: the chemistry of flesh foods II. https://doi.org/10.1108/00346659510078277

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Informasi Jurnal

Tahun Terbit: 1995
Bahasa: en
Total Sitasi: 2×
Sumber Database: CrossRef
DOI: 10.1108/00346659510078277
Akses: Open Access ✓