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September 1, 1982Journal of Texture Studies

Texture and Colour Changes in Meat During Cooking Related to Thermal Denaturation of Muscle Proteins1

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Authors

HMHarald MartensNorwegian University of Science and TechnologyESEva StabursvikMMM. MartensGhent University Hospital

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Cite This Study

Martens et al. (1982) studied this question.

synapsesocial.com/papers/6a742d7a73ed22dccea7f66dhttps://doi.org/10.1111/j.1745-4603.1982.tb00885.x
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