Author:
Jeong Kiyoung,O Hyeonbin,Shin So Yeon,Kim Young-Soon
Reference39 articles.
1. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;American Meat Science Association,1995
2. The effect of measurement site on the evaluation of tom breast muscle color;Bojarska;Polish Journal Food Nutrition Science,2003
3. The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers;Botinestean;LWT - Food Science and Technology,2016
4. Texture profile analysis;Bourne;Food Technology,1978
5. Dimensional changes of isolated endomysia on heating;Champion;Meat Science,1988