| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539627 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Comparison of GC-MS, HPLC and 1H NMR analysis of beef muscle aged over a 21 day period. ⺠Characterising the conversion of muscle to meat. ⺠Major metabolites associated with ageing beef tissue.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Stewart Francis Graham, David Farrell, Terry Kennedy, Alan Gordon, Linda Farmer, Christopher Elliott, Bruce Moss,