Effect of ageing method, ageing period, cooking method and sample thickness on beef textural characteristics-Reference-Cited by-同舟云学术

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Effect of ageing method, ageing period, cooking method and sample thickness on beef textural characteristics

Published:2008-03-01 Issue:1 Volume:6 Page:25
ISSN:2171-9292
Container-title:Spanish Journal of Agricultural Research
language:
Short-container-title:Span J Agric Res

Author:

Panea B.,Sañudo Astiz C.,Olleta J.L.,Civit D.

Publisher

Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)

Subject

Agronomy and Crop Science

Cited by 17 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

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2. Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis;Molecules;2022-12-25

3. Tenderness of PGI “Ternera de Navarra” Beef Samples Determined by FTIR-MIR Spectroscopy;Foods;2022-10-29

4. The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production;Animals;2021-02-27

5. Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis);Food Science and Technology;2021-01-29

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