Author:
LeMaster Michelle N.,Ha Minh,Dunshea Frank R.,Chauhan Surinder,D'Souza Darryl,Warner Robyn D.
Funder
The University of Melbourne
Reference86 articles.
1. Meat as a food - properties of fresh meat;Aberle,2012
2. Pale soft exudative (PSE) and dark firm dry (DFD) meats: Causes and measures to reduce these incidences – A mini review;Adzitey;International Food Research Journal,2011
3. Effects of carrageenan on thermal stability of proteins from chicken thigh and breast muscles;Amako;Food Research International,2001
4. A comparison of fat-holding between beefburgers and emulsion sausages;Andersson;Journal of the Science of Food and Agriculture,2000
5. Comparative aspects of muscle fiber types in different species;Ashmore;Experimental Neurology,1971
Cited by
3 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