WILL BLADE TENDERIZATION DECREASE IRIDESCENCE IN COOKED BEEF SEMITENDINOSUS MUSCLE?-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

WILL BLADE TENDERIZATION DECREASE IRIDESCENCE IN COOKED BEEF SEMITENDINOSUS MUSCLE?

Published:2002-03 Issue:1 Volume:13 Page:75-79
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

OBUZ E.,KROPF D.H.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2002.tb00322.x/fullpdf

Reference6 articles.

1. A RESEARCH NOTE SURFACE ROUGHENING OF PRECOOKED, CURED BEEF ROUND MUSCLES REDUCES IRIDESCENCE

2. Optical Characteristics of Natural Iridescence in Meat

3. Interference Colors of Beef Fasciculi in Circularly Polarized Light

Cited by 6 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. Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products;Journal of Food Science;2021-07-15

2. Quantification of surface iridescence in meat products by digital image analysis;Meat Science;2020-05

3. Characterization of protein functionality and texture of tumbled squid, octopus and cuttlefish muscles;Journal of Food Measurement and Characterization;2017-05-20

4. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows;Meat Science;2014-03

5. Improving the quality of restructured and convenience meat products;Processed Meats;2011

同舟云学术

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