High and low rigor temperature effects on sheep meat tenderness and ageing
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An overview of the legislation and light microscopy for detection of processed animal proteins in feeds.Effect of post-mortem handling conditions on the quality of spent hen meat curry.Modeling tenderness for genetic and quantitative trait loci analyses.Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review
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High and low rigor temperature effects on sheep meat tenderness and ageing
description
scientific article published on 01 February 2002
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wetenschappelijk artikel
@nl
наукова стаття, опублікована в лютому 2002
@uk
name
High and low rigor temperature effects on sheep meat tenderness and ageing
@en
High and low rigor temperature effects on sheep meat tenderness and ageing
@nl
type
label
High and low rigor temperature effects on sheep meat tenderness and ageing
@en
High and low rigor temperature effects on sheep meat tenderness and ageing
@nl
prefLabel
High and low rigor temperature effects on sheep meat tenderness and ageing
@en
High and low rigor temperature effects on sheep meat tenderness and ageing
@nl
P2093
P1433
P1476
High and low rigor temperature effects on sheep meat tenderness and ageing
@en
P2093
Bridget M Peachey
Carrick E Devine
Christian J Cook
John R Ingram
Steven R Payne
Timothy E Lowe
P304
P356
10.1016/S0309-1740(01)00115-2
P577
2002-02-01T00:00:00Z