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J R Bendall

Meat science

Showing results (1-10 of 5) with videos related to

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Meat Science|November 8, 2011
Relations between muscle pH and important biochemical parameters during the postmortem changes in mammalian musclesJ R Bendall
Meat Science|November 8, 2011
Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcassesJ R Bendall
Meat Science|November 8, 2011
The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperaturesJ R Bendall, D J Restall
Meat Science|November 8, 2011
A review of the relationships of pH with physical aspects of pork qualityJ R Bendall, H J Swatland
Meat Science|November 8, 2011
The tenderising effect of electrical stimulation of beef carcassesA R George, J R Bendall, R C Jones
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Meat Science|November 8, 2011
Relations between muscle pH and important biochemical parameters during the postmortem changes in mammalian musclesJ R Bendall
Meat Science|November 8, 2011
Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcassesJ R Bendall
Meat Science|November 8, 2011
The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperaturesJ R Bendall, D J Restall
Meat Science|November 8, 2011
A review of the relationships of pH with physical aspects of pork qualityJ R Bendall, H J Swatland
Meat Science|November 8, 2011
The tenderising effect of electrical stimulation of beef carcassesA R George, J R Bendall, R C Jones
Pageof 1