NDLI: A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING

Content Provider	Scilit
Author	Chang, H. J. Xu, X. L. Li, C. B. Huang, M. Liu, D. Y. Zhou, G. H.
Copyright Year	2010
Description	Journal: Journal of Food Process Engineering
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4530.2009.00568.x
Ending Page	2250
Page Count	18
Starting Page	2233
ISSN	01458876
e-ISSN	17454530
DOI	10.1111/j.1745-4530.2009.00568.x
Journal	Journal of Food Process Engineering
Issue Number	6
Volume Number	34
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2010-11-03
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Process Engineering Agriculture and Animal Production Water Bath Intramuscular Connective Tissue
Content Type	Text
Resource Type	Article
Subject	Chemical Engineering Food Science

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A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING