The influence of season on the sensory profile of Egyptian goose (Alopochen aegyptiacus) meat-Reference-Cited by-同舟云学术

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The influence of season on the sensory profile of Egyptian goose (Alopochen aegyptiacus) meat

Published:2016-09 Issue:9 Volume:95 Page:2174-2185
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Geldenhuys Greta,Muller Nina,Hoffman Louwrens C.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/95/9/2174/7994381/pew135.pdf

Reference49 articles.

1. Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat;AMSA,1995

2. Loss on drying (moisture) at 95–100°C for feed;AOAC,2002

3. Ash of animal feed;AOAC,2002

4. Dumas combustion method, AOAC method 992.15;AOAC,2002

5. Flavor profile analyses of cooked beef loin steaks;Berry;J. Food Sci.,1980

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