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Systematic review of emerging and innovative technologies for meat tenderisation.
Warner, R D; McDonnell, C K; Bekhit, A E D; Claus, J; Vaskoska, R; Sikes, A; Dunshea, F R; Ha, M.
Afiliación
  • Warner RD; Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, Victoria 3010, Australia. Electronic address: Robyn.warner@unimelb.edu.au.
  • McDonnell CK; Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
  • Bekhit AED; Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
  • Claus J; Department of Animal Sciences, University of Wisconsin, 5306, USA.
  • Vaskoska R; Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, Victoria 3010, Australia.
  • Sikes A; CSIRO Agriculture and Food, 39 Kessels Road, Coopers Plains, Queensland 4108, Australia.
  • Dunshea FR; Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, Victoria 3010, Australia.
  • Ha M; Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, Victoria 3010, Australia.
Meat Sci ; 132: 72-89, 2017 Oct.
Article en En | MEDLINE | ID: mdl-28666558
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Tecnología de Alimentos / Carne Tipo de estudio: Systematic_reviews Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2017 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Tecnología de Alimentos / Carne Tipo de estudio: Systematic_reviews Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2017 Tipo del documento: Article