Biochemical Properties of Myofibrils from Frozen Longissimus Dorsi Muscle of Three Lamb Genotypes

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Academic Press

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Changes in Textural Properties of Beef Longissimus Dorsi Muscle During Aging

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Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 2, 1993-04 ,pp. : 145-150

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Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids

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European Food Research and Technology A, Vol. 225, Iss. 5-6, 2007-09 ,pp. : 665-675

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Various instrumental and biochemical parameters as ageing indicators of beef Longissimus dorsi muscle and their relation to creatine and creatinine content

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Change in the Properties of High-Strength Fibres under the Effect of Soil Microorganisms

By Byzova E. V.   Perepelkin K. E.   Meshcheryakova G. P.  

Fibre Chemistry, Vol. 35, Iss. 5, 2003-09 ,pp. : 355-359

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