AAAAAA

   
Results: 1-2 |
Results: 2
Prediction of the soluble myoglobin content of cooked burgers
Authors: Lytras, GN King, RD Ledward, DA
Citation: Gn. Lytras et al., Prediction of the soluble myoglobin content of cooked burgers, MEAT SCI, 55(2), 2000, pp. 247-250
Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beef
Authors: Lytras, GN Geileskey, A King, RD Ledward, DA
Citation: Gn. Lytras et al., Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beef, MEAT SCI, 52(2), 1999, pp. 189-194
Risultati: 1-2 |