SOME CHEMICAL CHANGES ACCOMPANYING TENDERIZATION OF BEEF
1942; Wiley; Volume: 7; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.1942.tb17652.x
ISSN1750-3841
AutoresJames F. McCarthy, C. G. King,
Tópico(s)Bee Products Chemical Analysis
ResumoJournal of Food ScienceVolume 7, Issue 4 p. 295-299 SOME CHEMICAL CHANGES ACCOMPANYING TENDERIZATION OF BEEF James F. McCarthy, James F. McCarthy Mellon Institute and Department of Chemistry, University of Pittsburgh, Pittsburgh, PennsylvaniaSearch for more papers by this authorC. G. King, C. G. King Mellon Institute and Department of Chemistry, University of Pittsburgh, Pittsburgh, PennsylvaniaSearch for more papers by this author James F. McCarthy, James F. McCarthy Mellon Institute and Department of Chemistry, University of Pittsburgh, Pittsburgh, PennsylvaniaSearch for more papers by this authorC. G. King, C. G. King Mellon Institute and Department of Chemistry, University of Pittsburgh, Pittsburgh, PennsylvaniaSearch for more papers by this author First published: July 1942 https://doi.org/10.1111/j.1365-2621.1942.tb17652.xCitations: 7AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume7, Issue4July 1942Pages 295-299 RelatedInformation
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