Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Red and white muscle

R G Cassens, C C Cooper

    Advances in Food Research
    |January 1, 1971
    PubMed
    Summary

    No abstract available in PubMed .

    Related Experiment Videos

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Inhibition of Botulinum Toxin Formation in Bacon by Acid Development.

    Journal of food protection·2019
    Same author

    Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis.

    Meat science·2011
    Same author

    Localization of metmyoglobin-reducing enzyme (NADH-cytochrome b(5) reductase) system components in bovine skeletal muscle.

    Meat science·2011
    Same author

    Atmosphere and blooming time affect color and lipid stability of frozen beef from steers supplemented with Vitamin E.

    Meat science·2011
    Same author

    The effects of curing and cooking on the detection of species origin of meat products by competitive and indirect ELISA techniques.

    Meat science·2011
    Same author

    Reaction of nitrite with ascorbic acid and its significant role in nitrite-cured food.

    Meat science·2011