Emu
Author:
Affiliation:
1. a Hotel, and Institutional Management
2. b Food and Nutrition
3. c Education, Nutrition, and Restaurant/Hotel Management , College of Human Sciences at Texas Tech University , USA
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1300/J061v02n03_06
Reference16 articles.
1. Repositioning for Changing Preferences: The Case of Beef versus Poultry
2. (Bulletin 4266);Australian Quarantine and Inspection Service.,1993
3. Palatability of Meat from Mule Deer
Cited by 7 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
1. Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu (D romaius novaehollandiae ) Meat Under Different Packaging Conditions;Journal of Food Processing and Preservation;2015-04-29
2. Emu Meat: New Source of Healthier Meat Towards Niche Market;Food Reviews International;2013-12-16
3. Microbiological conditions of meats from large game animals and birds;Meat Science;2007-10
4. The emu (Dromaius novaehollandiae): a review of its biology and commercial products;Avian and Poultry Biology Reviews;2007-07-01
5. Social Acceptability’s Role in an Expanded Rational Expectations Model of Intention to Consume an Innovative Meat Product in a Restaurant Setting;Journal of Hospitality & Tourism Research;2000-05
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