Categorizing processing via the Meat Science Lexicon-Reference-Cited by-同舟云学术

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Categorizing processing via the Meat Science Lexicon

Published:2017-10-01 Issue:4 Volume:7 Page:19-24
ISSN:2160-6056
Container-title:Animal Frontiers
language:en
Short-container-title:

Author:

Carr C.C.¹,Scheffler J.M.¹,Johnson D.D.¹

Affiliation:

1. University of Florida, Department of Animal Sciences

Publisher

Oxford University Press (OUP)

Subject

Animal Science and Zoology,Food Animals

Link

http://academic.oup.com/af/article-pdf/7/4/19/24029652/19.pdf

Reference37 articles.

1. By products of the meat industry;Aberle,2001

2. American Meat Science Association. Lexicon for meat science & technology allied fields;AMSA,2017

3. Building the beef industry: a century of commitment 1898–1998;Ball,1998

4. Effects of Chopping versus Grinding on Palatability, Shear, Chemical and Cooking Properties of Beef Patties;Berry;J. Anim. Sci.,1980

5. Food Processing: The Meat We Eat;Bub;EDIS, UF/IFAS.,2013

Cited by 3 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. What is meat? Perspectives of the American Meat Science Association;Reference Module in Food Science;2022

2. Application of express methods for detection of slaughter animals’ meat adulteration by treatment with alkaline detergents and disinfectants;Journal for Veterinary Medicine, Biotechnology and Biosafety;2020-02-28

3. What is meat? Perspectives of the American Meat Science Association;Animal Frontiers;2017-10-01

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