Semantic Scholar Open Access 2014 166 sitasi

The development of meat tenderness is likely to be compartmentalised by ultimate pH.

D. Lomiwes M. Farouk G. Wu O. Young

Lihat Sumber DOI

Topik & Kata Kunci

Chemistry Medicine

Penulis (4)

D. Lomiwes

M. Farouk

G. Wu

O. Young

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Lomiwes, D., Farouk, M., Wu, G., Young, O. (2014). The development of meat tenderness is likely to be compartmentalised by ultimate pH.. https://doi.org/10.1016/j.meatsci.2013.08.022

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Informasi Jurnal

Tahun Terbit: 2014
Bahasa: en
Total Sitasi: 166×
Sumber Database: Semantic Scholar
DOI: 10.1016/j.meatsci.2013.08.022
Akses: Open Access ✓