Critical Reviews in Food Science and Nutrition, Volume 10, Issue 2 (1978)

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C R C Critical Reviews in Food Science and Nutrition, Volume 10, Issue 2 (1978)

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Miscellany

Objectives
Page: 1
Published online: 29 Sep 2009
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Reviews

Review Article
The mechanism for the promotion of tenderness in meat during the post‐mortem process: A review
Ali Asghar, N. T. M. Yeates & R. S. Hannan
Pages: 115-145
Published online: 29 Sep 2009
AbstractforThe mechanism for the promotion of tenderness in meat during the post‐mortem process: A review | References | PDF (2.8 MB)
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Original Articles

Article
Texturized proteins: Fabrication, flavoring, and nutrition
John E. Kinsella & Kay L. Franzen
Pages: 147-207
Published online: 29 Sep 2009
AbstractforTexturized proteins: Fabrication, flavoring, and nutrition | References | PDF (5.1 MB)
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