OpenAlex
Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations
Work
Year: 2015
Type: article
Source: Meat Science
Authors C. R. Kerth, Amanda L. Harbison, Stephen B. Smith, R. K. Miller
Institution Texas A&M University
Cites: 27
Cited by: 45
Related to: 10
FWCI: 8.259
Citation percentile (by year/subfield): 99.98
Topic: Meat and Animal Product Quality
Subfield: Animal Science and Zoology
Field: Agricultural and Biological Sciences
Domain: Life Sciences
Open Access status: closed