ERIC Number: EJ298625
Record Type: CIJE
Publication Date: 1984
Reference Count: 0
Postmortem Biochemistry of Meat and Fish.
Hultin, Herbert O.
Journal of Chemical Education, v61 n4 p289-98 Apr 1984
Discusses structural and chemical features of muscle tissue. Emphasizes chemical and physical changes which occur during processing and storage and how these changes affect the eating quality of meat and fish. (JN)
Publication Type: Journal Articles; Reports - Research
Education Level: N/A
Authoring Institution: N/A