6 results on '"Vaskoska R"'
Search Results
2. The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain).
3. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies.
4. Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types.
5. Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heating.
6. The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.