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Sensory analysis of meat

Published:2002 Issue: Volume: Page:175-192
ISSN:
Container-title:Meat Processing
language:
Short-container-title:

Author:

Nute G.R.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/M3474306353G4634.pdf

Reference44 articles.

1. Analiza organoleptyczna zywnosci;Tilgner,1957

2. Handbook for Sensory Tests in Industry;Masuyama,1962

3. Principles of Sensory Evaluation of Food;Amerine,1965

4. Sensory Evaluation of Food, Theory and Practice;Jellinek,1985

5. Sensory Evaluation Techniques;Meilgaard,1991

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1. Quality traits and fatty acid composition in meat of Hair Goat and Saanen × Hair Goat (G<sub>1</sub>) crossbred kids fattened in different systems;Archives Animal Breeding;2021-07-19

2. A Data Warehouse of Muscle Characteristics and Beef Quality in France and A Demonstration of Potential Applications;Italian Journal of Animal Science;2013-01

3. Effect of inclusion of tossign (Thymus serrulatus) in concentrate mix supplementation on performance and sensory quality of meat of Menz sheep;Tropical Animal Health and Production;2012-05-26

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