Funder
National Natural Science Foundation of China
China Postdoctoral Science Foundation
Reference49 articles.
1. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain;Abdel-Naeem;Meat Science,2016
2. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat;Amsa,2015
3. Standard specification for tenderness marketing claims associated with meat cuts derived from beef;ASTM,2011
4. Applications of nmr in meat science;Bertram;Annual Reports on NMR Spectroscopy,2004
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