Author: Rhee K.S. Myers C.E.
Publisher: Elsevier
ISSN: 0309-1740
Source: Meat Science, Vol.66, Iss.1, 2004-01, pp. : 189-194
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
By Govaris A. Botsoglou N. Papageorgiou G. Botsoglou E. Ambrosiadis I.
International Journal of Food Sciences and Nutrition, Vol. 55, Iss. 2, 2004-03 ,pp. :
Thiobarbituric acid test for monitoring lipid oxidation in meat
By Fernandez J. Perez-Alvarez J.A. Fernandez-Lopez J.A.
Food Chemistry, Vol. 59, Iss. 3, 1997-07 ,pp. :
Sensory analysis of cooked rice
Food Quality and Preference, Vol. 7, Iss. 3, 1996-07 ,pp. :