Cooking- and juiciness-related quality characteristics of goat and sheep meat-Reference-Cited by-同舟云学术

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Cooking- and juiciness-related quality characteristics of goat and sheep meat

Published:1993-01 Issue:3 Volume:34 Page:381-394
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Schönfeldt H.C.,Naudé R.T.,Bok W.,van Heerden S.M.,Sowden L.,Boshoff E.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Guidelines for Cooking and Sensory Evaluation of Meat;AMSA,1978

2. Official Methods of Analysis;AOAC,1985

3. The Science of Meat and Meat Products;Bratzler,1971

4. What is Consumer-Preferred Lamb?

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