The influence of subcutaneous fat thickness and marbling on beef-Reference-Cited by-同舟云学术

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The influence of subcutaneous fat thickness and marbling on beef

Published:1996-06 Issue:5-6 Volume:29 Page:513-520
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Jeremiah L.E.

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Relationships of marbling to the palatability of beef;Blumer;J. Anim. Sci.,1963

2. Comparison of forage-finished and grain-finished carcasses;Bowling;J. Anim. Sci.,1977

3. Predictive value of USDA beef quality grade factors for cooked meat palatability;Campion;J. Food Sci.,1975

4. Beef quality grade standards. Need for modification;Carpenter,1984

5. Household buyers choose beef;Coles;Calif. Agric.,1956

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