Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Reference21 articles.
1. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat;AMSA,2015
2. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle;Aroeira;Meat Science,2016
3. Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks;Caine;Meat Science,2003
4. Training and testing of judges for sensory analysis of meat quality;Cross;Food Technology,1978
5. Fragmentation procedure for bovine longissimus muscle as an index of cooked steak tenderness;Davis;Journal of Food Science,1980
Cited by
15 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