Author:
Szmańko Tadeusz,Lesiów Tomasz,Górecka Justyna
Subject
General Medicine,Food Science,Analytical Chemistry
Reference30 articles.
1. Emergence of mutagenic/carcinogenic heterocyclic amines in traditional Saudi chicken dishes prepared from local restaurants;Alsohaimi;Food and Chemical Toxicology,2019
2. Apple, J. K., & Yancey, J. W. S. (2013). Water-holding capacity of meat. In: C. R. Kerth (Eds.), Animal Science Department Texas A&M University, USA. A John Wiley & Sons, Inc., Publication. Chapter 7, 119-146. DOI:10.1002/9781118530726.ch7.
3. August). Reference methods for water holding capacity in meat and meat products: Procedures recommended by an OECD working group;Barton-Gade,1993
4. Origin of multiexponential T2 relaxation in muscle myowater;Bertram;Journal of Agricultural and Food Chemistry,2001
5. Physical changes of significance for early post mortem water distribution in porcine M. longissimus;Bertram;Meat Science,2004
Cited by
33 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