Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics-Reference-Cited by-同舟云学术

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Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics

Published:2003-12 Issue:4 Volume:65 Page:1265-1274
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hoffman L.C.,Muller M.,Cloete S.W.P.,Schmidt D.

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. The science of meat and meat products. American Meat Institute Foundation,1960

2. Guidelines for cookery and sensory evaluation of meat,1978

3. Official methods of analysis,1997

4. Fatty acid composition of goat muscles and fat deposits;Banskalieva;Small Ruminant Research,2000

5. Quality of raw and cooked lamb meat as related to fatness and age of animal;Batcher;Food Technology,1962

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