Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer-Reference-Cited by-同舟云学术

Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer

Published:2016-05-02 Issue:4 Volume:20 Page:754-761
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Šnirc Marek,Kral Martin,Ošťádalová Martina,Golian Jozef,Tremlová Bohuslava

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1180532

Reference41 articles.

1. Temporal and spatial development of red deer harvesting in Europe: biological and cultural factors

2. Electrical stimulation of red deer (Cervus elaphus) carcasses — effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity

3. Restaurants and venison marketing: a South African experience

4. Meat quality in male fallow deer (Dama dama): effects of age and supplementary feeding

5. The effects of region and gender on the fatty acid, amino acid, mineral, myoglobin and collagen contents of impala (Aepyceros melampus) meat

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