A structural approach to understanding the interactions between colour, water-holding capacity and tenderness
Animal, Food and Health Sciences · Commonwealth Scientific and Industrial Research Organisation · +2 more institutions
Indexed incrossrefpubmed
Abstract
No abstract available for this paper.
Citation impact
664
total citations
- FWCI
- 32.34
- Percentile
- 100%
- References
- 112
Citations per year
Authors
4- JHJoanne HughesCorresponding
Animal, Food and Health Sciences, Commonwealth Scientific and Industrial Research Organisation
- SKSofia K. Øiseth
Animal, Food and Health Sciences, Commonwealth Scientific and Industrial Research Organisation
- PPPeter P. Purslow
Universidad Nacional del Centro de la Provincia de Buenos Aires
- RDRobyn D. Warner
University of Melbourne
Topics & keywords
Topics
Keywords
- Tenderness
- Myofibril
- Water holding capacity
- Food science
- Chemistry
- Myofilament
- Biochemistry
- Myosin
UN Sustainable Development Goals
- Clean water and sanitation
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