Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality-Reference-Cited by-同舟云学术

Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality

Published:1999-01 Issue:1 Volume:51 Page:53-59
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Flores M,Armero E,Aristoy M.-C,Toldra F

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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4. The eating quality of pork. 1. The influence of ultimate pH;Eikelenboom;Fleischwirstschaft,1996

5. Specific detection of nucleotides, creatine phosphate, and their derivatives from tissue samples in a simple, isocratic, recycling, low-volume system;Fischer;LC-GC International,1995

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