Author:
Zhao Ming,Nian Yingqun,Allen Paul,Downey Gerard,Kerry Joseph P.,O'Donnell Colm P.
Funder
Teagasc Walsh Fellowship Scheme
Reference46 articles.
1. The impact of sensory quality of pork on consumer preference;Aaslyng;Meat Science,2007
2. Guidelines of cookery and sensory evaluation of meat;AMSA,1978
3. Research guidelines for cookery, sensory evaluation and instrumental measurements of fresh meat;AMSA,1995
4. Beef quality perception at the point of purchase: A study from Portugal;Banovic;Food Quality and Preference,2009
5. Assessment of tenderness of aged bovine gluteus medius muscles using Raman spectroscopy;Bauer;Meat Science,2016
Cited by
19 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