Work

Functionality of muscle constituents in the processing of comminuted meat products

Year: 1983

Type: review

Source: C R C Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398209527360

Authors: James C. Acton, Gregory R. Ziegler, Donald L. Burge, Glenn W. Froning

Institutions: Clemson University, University of Nebraska–Lincoln

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

OpenAlex ID: W2071056893

FWCI: 2.783

Cites: 59

Cited by: 209

Related to: 10