Quality characteristics of ostrich (Struthio camelus) burgers-Reference-Cited by-同舟云学术

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Quality characteristics of ostrich (Struthio camelus) burgers

Published:2006-06 Issue:2 Volume:73 Page:295-303
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Fernández-López J.,Jiménez S.,Sayas-Barberá E.,Sendra E.,Pérez-Alvarez J.A.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. ACADE. (2004). Informe anual de la Asociación de Criadores de Avestruces de España. Madrid, Spain.

2. Statistical analysis. A computer oriented approach;Afifi,1979

3. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA,1995

4. Official methods of analysis;AOAC,1995

5. Physical requirements. Guidelines for sensory evaluation laboratories;ASTM,1986

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