(Q41669617)

6 October 2017

1 reference

title

The water-holding capacity of fresh meat (English)

1 reference

6 October 2017

author name string

den Hertog-Meischke MJ

series ordinal

1

1 reference

6 October 2017

van Laack RJ

series ordinal

2

1 reference

6 October 2017

Smulders FJ

series ordinal

3

1 reference

6 October 2017

language of work or name

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1 November 1997

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6 October 2017

1 reference

6 October 2017

volume

19

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6 October 2017

issue

4

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6 October 2017

page(s)

175-181

1 reference

Effects of electrical stimulation, followed by moderate cooling, on meat quality characteristics of veal Longissimus dorsi.

6 October 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F01652176.1997.9694767

Effect of electrical stimulation on veal quality

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01652176.1997.9694767

Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01652176.1997.9694767

Effect of a β-agonist on meat quality and myofibrillar protein fragmentation in bulls

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01652176.1997.9694767

Evidence for a relationship between ATP hydrolysis and changes in extracellular space and fibre diameter during rigor development in skeletal muscle

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01652176.1997.9694767

Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle?

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01652176.1997.9694767

The effect of preslaughter lairage on serum thyroxine and cortisol levels at slaughter, and meat quality of boars, hogs and gilts

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01652176.1997.9694767

Anoxic storage of fresh beef. 2: Colour stability and weight loss

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01652176.1997.9694767

The influence of pH and temperature on the properties of myosin

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01652176.1997.9694767

Sensory meat quality and its assessment.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01652176.1997.9694767

Is Z-disk degradation responsible for postmortem tenderization?

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01652176.1997.9694767

A note on the influence of rearing environment on meat quality in pigs.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01652176.1997.9694767

10.1080/01652176.1997.9694767

21 January 2018

Identifiers

DOI

1 reference

6 October 2017

1 reference