Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds-Reference-Cited by-同舟云学术

Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds

Published:2005-05 Issue:1 Volume:70 Page:83-90
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Insausti K.,Goñi V.,Petri E.,Gorraiz C.,Beriain M.J.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Producción y rendimiento de distintas razas bovinas españolas;Alberti;Informaciones Técnicas del Departamento de Agricultura y Medio Ambiente D.G.A.,1999

4. AMSA (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. American Meat Science Association. Chicago, IL: National Live Stock and Meat Board

5. The chemistry of meat flavor. Recent advances;Baines,1983

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