Work

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Year: 2010

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2010.09.003

Authors: Mette Christensen, Per Ertbjerg, Sebastiana Failla, Carlos Sañudo, R. Ian Richardson, Geoff R. Nute, José L. Olleta, Begoña Panea, Pere Albertí, Manuel Juárez, Jean-François Hocquette, John L. Williams

Institutions: University of Copenhagen, Universidad de Zaragoza, University of Bristol, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Gobierno de Aragón, Unité Mixte de Recherche sur les Herbivores, Roslin Institute

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: W2017213292

FWCI: 20.69

Cites: 47

Cited by: 207

Related to: 10