Author:
Stelzleni A.M.,Johnson D.D.
Subject
General Veterinary,Animal Science and Zoology
Reference41 articles.
1. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat,1995
2. Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices;Badiani;Meat Sci.,2002
3. Fatty acid and sensory characteristics of beef from three biological types of cattle grazing cool-season forages supplemented with soyhulls;Baublits;Meat Sci.,2006
4. Performance, carcass yield, and carcass quality characteristics of steers finished on rhizoma peanut (Arachis glabrata)-tropical grass pasture or concentrate;Bennett;J. Anim. Sci.,1995
5. Influence of realimentation of mature cows on maturity, color, collagen solubility, and sensory characteristics;Boleman;J. Anim. Sci.,1996
Cited by
8 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