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Volumn 80, Issue 7, 2002, Pages 1904-1910

Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzler shear force, and palatability traits of steaks and ground beef

Author keywords

Antioxidants; Beef; Carcass Traits; Meat Palatability; Vascular Infusion

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; CARBOHYDRATE; PHOSPHATE; SODIUM CHLORIDE; SOLUTION AND SOLUBILITY;

EID: 0036653939     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (8)

References (23)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.