Determination of potential inherent variability when measuring beef quality

Author： O'Neill D.J.   Troy D.J.   Mullen A.M.  

Publisher： Elsevier

ISSN： 0309-1740

Source： Meat Science, Vol.66, Iss.4, 2004-04, pp. : 765-770

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

The Potential Impact of Measuring Healthcare Quality on Pharmaceutical-Related Costs and Outcomes

By Roper W.L.  

Disease Management & Health Outcomes, Vol. 10, Iss. 4, 2002-01 ,pp. : 233-239

Adis International

Access to resources Recommend Favorite

Measuring healthcare quality: the challenges

By Heuvel Jaap van den   Niemeijer Gerard C.   Does Ronald J.M.M.  

International Journal of Health Care Quality Assurance, Vol. 26, Iss. 3, 2013-03 ,pp. : 269-278

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Evaluation of beef aging by determination of hypoxanthine and xanthine contents: application of a xanthine sensor

By Yano Y.   Kataho N.   Watanabe M.   Nakamura T.   Asano Y.  

Food Chemistry, Vol. 52, Iss. 4, 1995-01 ,pp. : 439-445

Elsevier

Access to resources Recommend Favorite

Determination of optimum oven cooking procedures for lean beef products

By  

Food Science & Nutrition, Vol. 3, Iss. 6, 2015-11 ,pp. : 475-485

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue

By Gonulalan Z.   Kose A.   Yetim H.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 165-170

Elsevier

Access to resources Recommend Favorite