EFFECT OF CURE ON PORK WITH WATERY STRUCTIJRE. I, BINDING OF SALT AND WATER TO THE MEAT

The estimation of phosphorus

R. J. L. Allen · Biochemical Journal · 1940 · 1.9K citations · Full text

Natural Sciences, Biochemistry, Chemistry +13

QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEM

J. Wismer‐Pedersen · Journal of Food Science · 1959 · 164 citations

Agriculture, Animal Sciences, Food Science +10

The expressible fluid of fish fillets. I. —Nucleic acid as an index of cell damage in fillets frozen from both sides

Robert Love · Journal of the Science of Food and Agriculture · 1955 · 37 citations

Life Sciences, Cell Biology, Molecular Biology +15

Some Observations on the Quality of Cured Bacon in Relation to Ante-Mortem Treatment

J. Wismer‐Pedersen · Acta Agriculturae Scandinavica · 1959 · 12 citations

Agriculture, Food Science, Food Analysis +10