Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan-Reference-Cited by-同舟云学术

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan

Published:2019-11 Issue: Volume:125 Page:108528
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ha Minh,McGilchrist Peter,Polkinghorne Rod,Huynh Long,Galletly Joanne,Kobayashi Kuniyuki,Nishimura Takanori,Bonney Steve,Kelman Khama R.,Warner Robyn D.

Funder

Meat and Livestock Australia

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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4. Flavour perception of oxidation in beef;Campo;Meat Science,2006

5. Bacterial populations and the volatilome associated to meat spoilage;Casaburi;Food Microbiology,2015

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