Work

Biochemical factors regulating the toughening and tenderization processes of meat

Year: 1996

Type: article

Source: Meat Science

DOI: 10.1016/0309-1740(96)00065-4

Author: Mohammad Koohmaraie

Institution: Roman L. Hruska U.S. Meat Animal Research Center

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: W2123652786

FWCI: 13.54

Cites: 53

Cited by: 673

Related to: 10