Physicochemical properties of beef Tongue as a value-added meat product
Sarah E. Warren, Brian Bowker, Anand Mohan
Topics & Concepts
Food scienceMeat packing industryPopulationBusinessComposition (language)NutrientBiological valueFood composition dataBiotechnologyChemistryBiologyOrganic chemistryLinguisticsOrange (colour)PhilosophySociologyDemographyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesMuscle metabolism and nutrition