Affiliation:
1. Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
2. Food Packaging Group; School of Food and Nutritional Sciences; University College Cork; Cork Ireland
Funder
Food Institutional Research Measure
The Department of Agriculture, Food and Rural Development
Subject
Safety, Risk, Reliability and Quality,Food Science
Reference47 articles.
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2. American Meat Science Association (AMSA) 1995 Research guidelines for cooking, sensory evaluation and instrumental tenderness measurements of fresh meat 10 11
3. Effect of meat pH and the amount of added nitrite and nitrate on the colour uniformity of dry cured hams;Arnau;Meat Sci.,1998
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