Effect of age and cut on the nutritional content of South African beef-Reference-Cited by-同舟云学术

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Effect of age and cut on the nutritional content of South African beef

Published:2010-11 Issue:3 Volume:86 Page:674-683
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Schönfeldt H.C.,Naudé R.T.,Boshoff E.

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Am. Meat Sci. Assn,1995

2. Effect of cooking on fatty acid composition of beef lipids;Anderson;Journal of Food Technology,1971

3. Comprehensive evaluation of fatty acids in foods. II. Beef products;Anderson;Journal of the American Dietetic Association,1975

4. Official methods of analysis,1995

5. The chemistry of collagen cross-links and their role in meat texture;Bailey,1989

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