Publisher
Springer Science and Business Media LLC
Reference39 articles.
1. Aaslyng MD (2002) Quality indicators for raw meat. Meat processing. Elsevier, Netherlands, pp 157–174
2. AOAC (2000) Official methods of the association of official agricultural chemist’s international, 17th edn. AOAC International, Gaithersburg
3. AOCS (2009) Official methods and recommended practices of the American Oil Chemists’ Society, 5th edn. Champaign, USA
4. Barbut S (2014) Review: automation and meat quality-global challenges. Meat Sci 96:335–345. https://doi.org/10.1016/j.meatsci.2013.07.002
5. Brazilian Animal Protein Association—ABPA (2019) Annual Report 2019. São Paulo/SP
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献