Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs-Reference-Cited by-同舟云学术

Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs

Published:2009-07 Issue:3 Volume:82 Page:309-316
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Abdullah Abdullah Y.,Qudsieh Rasha I.

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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4. Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights;Beriain;Journal of Animal Science,2000

5. The effect of ultimate pH on ovine muscle: Water holding capacity;Bouton;Journal of Food Science,1972

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