Author:
Angiolillo L.,Conte A.,Del Nobile M.A.
Funder
Ricerca Scientifica – II Atto Integrativo
Avviso pubblico “Reti di laboratori pubblici di ricerca”
Reference30 articles.
1. Official methods of analysis of the Association of Official Analytical Chemists;AOAC,1990
2. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA,1995
3. Functional foods;Arihara,2004
4. Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet?;Biesalsky;Meat Science,2005
5. The effect of fructooligosaccharides on the sensory characteristics of cooked sausages;Caceres;Meat Science,2004
Cited by
44 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