Author:
Chan Sheung-Hang,Moss Bruce W.,Farmer Linda J.,Gordon Alan,Cuskelly Geraldine J.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference18 articles.
1. American Meat Science Association (1995). Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat (pp. 4–10). Chicago: American Meat Science Association.
2. Meat and cancer;Ferguson;Meat Science,2010
3. Food browning and its prevention: An overview;Friedman;Journal of Agricultural and Food Chemistry,1996
4. Meat texture;Harris,1988
5. The use of digital imaging for colour matching and communication in restorative dentistry;Jarad;British Dental Journal,2005
Cited by
18 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