Grinding as a method of meat texture evaluation-Reference-Cited by-同舟云学术

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Grinding as a method of meat texture evaluation

Published:1995-01 Issue:2 Volume:39 Page:225-236
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kenmegne Kamdem A.T.,Hardy J.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Deformation Testing of Foods..

2. Food Texture and Rheology;Bourne,1979

Cited by 6 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. Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste;Applied Food Research;2023-12

2. Effects of the addition of collagen and degree of comminution in the quality of chicken ham;Journal of Applied Poultry Research;2013-12

3. Quality Measurements in Beef;Handbook of Meat, Poultry and Seafood Quality;2012-06-11

4. Effect of selected fattening performance and carcass value traits on textural properties of beef;Czech Journal of Animal Science;2011-12-06

5. Distribution Patterns of Escherichia coli O157:H7 in Ground Beef Produced by a Laboratory-Scale Grinder†;Journal of Food Protection;2002-12-01

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