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European Food Research and Technology

Volumn 209, Issue 3-4, 1999, Pages 197-200

Effects of blade tenderization on some quality characteristics of the muscles of mature ewes

(3) Yanar, M a Yetim, H a Ockerman, H W b

a ATATÜRK UNIVERSITY (Turkey)

b OHIO STATE UNIVERSITY (United States)

Author keywords

Blade tenderization; Mutton; Quality characteristics; Tenderness

Indexed keywords

EID: 0037720796 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s002170050479 Document Type: Article

Times cited : (4)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.