Perimysium thickness as an indicator of beef tenderness-Reference-Cited by-同舟云学术

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Perimysium thickness as an indicator of beef tenderness

Published:2004-06 Issue:2 Volume:67 Page:329-334
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Brooks J

Publisher

Elsevier BV

Subject

Food Science

Cited by 46 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

1. Challenges and opportunities of using Bos indicus cattle to meet consumers' demand for quality beef;Meat Science;2024-01

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3. Characteristics of intramuscular collagen in calf-fed Nellore bulls and steers throughout the finishing phase;Meat Science;2023-12

4. Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review;Critical Reviews in Food Science and Nutrition;2023-05-17

5. Genome‐wide association studies demonstrate the genes associated with perimysial thickness in ducks;Animal Genetics;2023-01-25

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