Work

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

Year: 2014

Type: review

Source: Meat Science

DOI: 10.1016/j.meatsci.2014.05.022

Authors: J.M. Hughes, S.K. Oiseth, P.P. Purslow, R.D. Warner

Institutions: Commonwealth Scientific and Industrial Research Organisation, Universidad Nacional del Centro de la Provincia de Buenos Aires, The University of Melbourne

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1972335227

FWCI: 4.177

Cites: 104

Cited by: 751

Related to: 10