OpenAlex | Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force

Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force

Work

Year: 2009

Type: article

Source: Meat Science

Authors L.U. Karumendu, Remy van de Ven, Matthew Kerr, M. Lanza, David Hopkins

Institutions New South Wales Department of Primary Industries, University of Catania, Poultry CRC

Cites: 19

Cited by: 58

Related to: 10

FWCI: 2.026

Citation percentile (by year/subfield): 89.63

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed