Work

Effect of temperature and pH on the post-mortem degradation of myofibrillar proteins

Year: 1983

Type: article

Source: Meat Science

DOI: 10.1016/0309-1740(83)90001-3

Authors: L.D. Yates, T.R. Dutson, J. Caldwell, Z.L. Carpenter

Institution: Texas A&M University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Texas A and M University

OpenAlex ID: W2064763560

FWCI: 5.23

Cites: 33

Cited by: 98

Related to: 10