Search Results - Lytras, G.N.

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    Prediction of the soluble myoglobin content of cooked burgers

    Prediction of the soluble myoglobin content of cooked burgers by Lytras, G.N., King, R.D., Ledward, D.A.

    Published in Meat science
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  2. 2
    Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beef

    Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beef by Lytras, G.N, Geileskey, A, King, R.D, Ledward, D.A

    Published in Meat science
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