Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins

Genstat 5 Release 3 Reference Manual.

James Roger, R. W. Payne · Journal of the Royal Statistical Society Series A (Statistics in Society) · 1994 · 1.6K citations

Genstat 5, Engineering, Data Science +14

Seafood quality determination.

M. Hole · Analytica Chimica Acta · 1988 · 447 citations

Nutrition, Aquaculture, Seafood Industry +7

Temperature‐dependent cooking toughness in beef

C.L. Davey, K.V. Gilbert · Journal of the Science of Food and Agriculture · 1974 · 210 citations

Muscle Function, Engineering, Mechanical Engineering +21

COMPARISON OF TWO INSTRUMENTAL METHODS WITH SENSORY TEXTURE OF PROTEIN GELS2

J. G. Montejano, D. D. Hamann, Tyre C. Lanier · Journal of Texture Studies · 1985 · 151 citations

Engineering, Food Analysis, Mechanical Engineering +22

BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS

J. J. MACFARLANE, G. R. SCHMIDT, Roy H. Turner · Journal of Food Science · 1977 · 133 citations

Muscle Function, Comparison Of Myosin, Molecular Biology +20