Authentication of aged beef in terms of aging time and aging type by 1H NMR spectroscopy
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference49 articles.
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3. American Meat Science Association (AMSA) (2016). Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat.
4. Authentication of meat and meat products;Ballin;Meat Science,2010
5. Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy;Bischof;Foods,2023
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