Functionality of muscle constituents in the processing of comminuted meat products

James C. Acton; Gregory R. Ziegler; Donald L. Burge

doi:10.1080/10408398209527360

Functionality of muscle constituents in the processing of comminuted meat products

James C. Acton
, Gregory R. Ziegler
, Donald L. Burge

Food Science

Research output: Contribution to journal › Article › peer-review

187 Scopus citations

Original language	English (US)
Pages (from-to)	99-121
Number of pages	23
Journal	CRC Critical Reviews in Food Science and Nutrition
Volume	18
Issue number	2
DOIs	https://doi.org/10.1080/10408398209527360
State	Published - Jan 1982

All Science Journal Classification (ASJC) codes

General Medicine

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title = "Functionality of muscle constituents in the processing of comminuted meat products",

author = "Acton, \{James C.\} and Ziegler, \{Gregory R.\} and Burge, \{Donald L.\}",

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AU - Acton, James C.

AU - Ziegler, Gregory R.

AU - Burge, Donald L.

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JO - CRC Critical Reviews in Food Science and Nutrition

JF - CRC Critical Reviews in Food Science and Nutrition

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ER -

Functionality of muscle constituents in the processing of comminuted meat products

All Science Journal Classification (ASJC) codes

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