Author:
Silva Douglas R.G.,Torres Filho Robledo A.,Cazedey Henrique P.,Fontes Paulo R.,Ramos Alcinéia L.S.,Ramos Eduardo M.
Reference44 articles.
1. Application of biospeckle laser technique for determining biological phenomena related to beef aging;Amaral;Journal of Food Engineering,2013
2. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat;AMSA,1995
3. Cooking and shearing methodology effects on Warner–Bratzler shear force values of pork;Apple;Journal of Muscle Foods,1999
4. Food texture and viscosity: Concept and measurement;Bourne,2002
5. Physicochemical properties of meat from Bos taurus and Bos indicus;Bressan;Revista Brasileira de Zootecnia,2011
Cited by
44 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