Some sources of variation in tenderness and cooking losses in lamb and mutton
Author:
Publisher
Informa UK Limited
Subject
Plant Science,Soil Science,Agronomy and Crop Science,Animal Science and Zoology
Link
http://www.tandfonline.com/doi/pdf/10.1080/00288233.1969.10421219
Reference45 articles.
1. Determination of Fat in Mutton Carcasses by Measurement of Specific Gravity
2. Barton, R.A. and Kirton, A.H. Assessment of fat in mutton and lamb. Proc. N.Z. Soc. Anim. Prod. Vol. 18, pp.112–112.
3. Pasture type in relation to live-weight gain, carcass composition, iodine nutrition and some rumen characteristics of sheep II. Carcass composition and the non-carcass components of live weight
Cited by 2 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
1. Diverse lamb genotypes. 3. Eating quality and the relationship between its objective measurement and sensory assessment;Meat Science;2001-02
2. The tenderness of meat of several breeds of cattle raised under New Zealand pastoral conditions;New Zealand Journal of Agricultural Research;1976-11
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