FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00717_41_4.x/fullpdf
Reference38 articles.
1. Bell , C.L. 1939 The effect of degree of fatness on the tenderness of meat M.S. thesis Texas A&M University
2. Effect of altering ultimate pH on bovine muscle tenderness;Bouton;J. Food Sci.,1973a
3. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton;Bouton;J. Food Sci.,1971
4. A comparison of the effect of aging, conditioning and skeletal restraint on the tenderness of mutton;Bouton;J. Food Sci.,1973b
5. Temperature dependence of pH changes in ox muscle postmortem;Cassens;J. Food Sci.,1967
Cited by 80 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. Ageing of Australian lamb beyond 14 days does not further improve eating quality;Meat Science;2024-11
2. Meat and Reformed Meat Products;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21
3. Feedlot growth performance and carcass characteristics of steers backgrounded on buffel grass or buffel–Desmanthus mixed pastures;Frontiers in Veterinary Science;2022-10-04
4. Assessment of spent hemp biomass as a potential ingredient in ruminant diet: nutritional quality and effect on performance, meat and carcass quality, and hematological parameters in finishing lambs;Journal of Animal Science;2022-08-12
5. Productive and metabolic parameters, carcass and meat characteristics of lambs fed sorghum silage treated with urea and Lactobacillus buchneri;Livestock Science;2021-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3