Red meat (beef and sheep) products for an ageing population: a review-Reference-Cited by-同舟云学术

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Red meat (beef and sheep) products for an ageing population: a review

Published:2019-12-17 Issue:3 Volume:55 Page:919-934
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Holman Benjamin W.B.¹,Fowler Stephanie M.¹,Hopkins David L.¹^ORCID

Affiliation:

1. Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia

Funder

Department of Primary Industries

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14443

Reference160 articles.

1. Scandinavian consumer preference for beef steaks packed with or without oxygen

2. The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef

3. Texture-modified foods for the elderly: Status, technology and opportunities

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