Work

Time-intensity as a tool for the measurement of meat tenderness

Year: 1996

Type: article

Source: Food Quality and Preference

DOI: 10.1016/s0950-3293(96)00031-6

Authors: G. Butler, L.M. Poste, D.A. Mackie, A. Jones

Institution: Agriculture and Agri-Food Canada

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1985016632

FWCI: 2.286

Cites: 17

Cited by: 34

Related to: 10