Investigating the Contribution of Mature Collagen Crosslinks to Cooked Meat Toughness Using a Stewed Beef Shank Model

Autor:	W. Wu, Michael D. Chao, G. Magnin-Bissel, C. K. Chun, A. A. Welter, Travis G. O’Quinn
Rok vydání:	2021
Předmět:	Toughness Computer Networks and Communications Hardware and Architecture Chemistry Cooked meat Food science Stewed beef Software
Zdroj:	Kansas Agricultural Experiment Station Research Reports. 7
ISSN:	2378-5977
DOI:	10.4148/2378-5977.8034
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ee74f24364144d9c590585a14c0fab38 https://doi.org/10.4148/2378-5977.8034 Zobrazit plný text záznamu