Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice

By Benjakul S.   Visessanguan W.   Tueksuban J.  

Food Chemistry, Vol. 80, Iss. 4, 2003-04 ,pp. : 535-544

Elsevier

Access to resources Recommend Favorite

Modulation of the optical path through pork using sliding needles

By Swatland H.J.  

Food Research International, Vol. 35, Iss. 4, 2002-01 ,pp. : 347-350

Elsevier

Access to resources Recommend Favorite

Effect of added -calpain and post-mortem storage on the mechanical properties of bovine single muscle fibres extended to fracture

By Christensen M.   Young R.D.   Lawson M.A.   Larsen L.M.   Purslow P.P.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 105-112

Elsevier

Access to resources Recommend Favorite

Effects of housing conditions of slaughter pigs on some post mortem muscle metabolites and pork quality characteristics.

By Lambooij E.   Hulsegge B.   Klont R.E.   Winkelman-Goedhart H.A.   Reimert H.G.M.   Kranen R.W.  

Meat Science, Vol. 66, Iss. 4, 2004-04 ,pp. : 855-862

Elsevier

Access to resources Recommend Favorite

Presence of ubiquitin in bovine post-mortem cardiac muscle

By Sekikawa M.M.   Shimada K.   Fukushima M.   Ishikawa T.   Wakamatsu J.   Mikami M.  

Food Chemistry, Vol. 69, Iss. 3, 2000-05 ,pp. : 315-318

Elsevier

Access to resources Recommend Favorite