Work

A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat

Year: 2004

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2004.09.008

Authors: F. Ruiz de Huidobro, E. Miguel, B. Blázquez, E. Onega

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: W2012379882

FWCI: 1.635

Cites: 27

Cited by: 404

Related to: 10