The Citing articles tool gives a list of articles citing the current article.
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Cited article:
R. GOUTEFONGEA, Denise GUENE, C. DENOYER
Ann. Biol. anim. Bioch. Biophys., 11 2 (1971) 233-244
This article has been cited by the following article(s):
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Muscle As Food
R. HAMM
Muscle As Food 135 (1986)
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Applied Food Protein Chemistry
Iksoon Kang and Pranjal Singh
Applied Food Protein Chemistry 361 (2015)
DOI: 10.1002/9781118860588.ch14
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Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork
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Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrils
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Biochemistry of Foods
N.A. Michael Eskin
Biochemistry of Foods 3 (1990)
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Changes in solubility and enzymic activity of muscle glycogen phosphorylase in PSE-muscles
Christine Fischer, R. Hamm and K.O. Honikel
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M.L. GREASER
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Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions
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PARTICLE SIZE AND NONMEAT ADJUNCT EFFECTS ON THE PROTEIN FUNCTIONALITY OF BONELESS CURED PORK FORMULATED WITH PSE AND RFN RAW MATERIAL
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UTILIZATION OF RESPONSE SURFACE MODELING TO EVALUATE THE EFFECTS OF NONMEAT ADJUNCTS AND COMBINATIONS OF PSE AND RFN PORK ON THE TEXTURE OF BONELESS CURED PORK
M. W. SCHILLING, N. G. MARRIOTT, J. C. ACTON, et al.
Journal of Muscle Foods 14 (2) 143 (2003)
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MUSCLE FIBER TYPE AND THE OCCURRENCE OF PALE, SOFT, EXUDATIVE PORK
J.D. GOLDING-MYERS, C.D SHOWERS, P.J. SHAND and B.W.C. ROSSER
Journal of Muscle Foods 21 (3) 484 (2010)
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Biochemischer Gefrierfleisch-Nachweis beg. wäßrigem, blassem Schweinefleisch
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Zeitschrift für Lebensmittel-Untersuchung und -Forschung 152 (1) 1 (1973)
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Ractopamine changes in pork quality are not mediated by changes in muscle glycogen or lactate accumulation postmortem
Q. Guo, J.C. Wicks, Con-Ning Yen, et al.
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