Author:
Wright L.I.,Scanga J.A.,Belk K.E.,Engle T.E.,Tatum J.D.,Person R.C.,McKenna D.R.,Griffin D.B.,McKeith F.K.,Savell J.W.,Smith G.C.
Reference28 articles.
1. AMSA (1991). Guidelines for meat color evaluation. Chicago: American Meat Science Association and National Live Stock and Meat Board.
2. AOCS. (1998). Official methods and recommended practices of the American Oil Chemists’ Society. Champaign, IL: AOCS.
3. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959
4. Contribution of red meat to the US diet;Breidenstein,1987
5. Pork chain audit survey: Quantification of pork quality characteristics;Cannon;Journal of Muscle Foods,1996
Cited by
39 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献