Determination and evaluation of the parameters affecting the choice of veal meat of the “Ternera de Aliste” quality appellation-Reference-Cited by-同舟云学术

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Determination and evaluation of the parameters affecting the choice of veal meat of the “Ternera de Aliste” quality appellation

Published:2006-07 Issue:3 Volume:73 Page:491-497
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Severiano-Pérez P.,Vivar-Quintana A.M.,Revilla I.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Guidelines for cookery and sensory evaluation of meat;AMSA,1978

2. B.O.E. (Boletı́n Oficial del Estado) (1997). Actualización del catalogo oficial de razas de ganado de España. B.O.E 21/11/97. Real Decreto 1682/1997 de 7 de Noviembre.

3. Food choice in retail environment;Beharrell;British Food Journal,1991

4. The appearance and the nutritional value of food products;Bender;Journal of Human Nutrition,1981

5. Bratzler, L. J. (1932). Measuring the tenderness of meat by means of a mechanical shear. Master of Science Thesis, Kansas State College (KA), USA.

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