Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology > 2005 > 8 > 3
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journal ISSN : | 1505-0297 |
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Bibliography
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1. Belew J. B., Brooks J. C., Mckenna D. R., Savell J. W., 2003. Warner-Bratzler shear evaluations of 40 bovine muscles.Meat Sci. 64, 507-512.
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2. Bourne M. C., 1982. Food texture and viscosity: concept and measurement. Academic Press, New York.
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3. Brooks J. C., Savell J. W., 2004. Perimysium thickness as an indicator of beef tenderness. Meat Sci. 67, 329-334.