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Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications
Food and Bioprocess Technology, 2015Qing-quan Fu +5 more
semanticscholar +1 more source
The development of meat tenderness is likely to be compartmentalised by ultimate pH.
Meat Science, 2014D. Lomiwes, M. Farouk, G. Wu, O. Young
semanticscholar +1 more source
Small heat shock proteins and their role in meat tenderness: a review.
Meat Science, 2014D. Lomiwes +3 more
semanticscholar +1 more source

