首页> 外文OA文献 >Evaluations of beef tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel

【2h】

Evaluations of beef tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel

机译：通过Warner-Bratzler剪切力，描述性纹理轮廓感官面板和描述性属性感官面板评估牛肉嫩度

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Otremba M.M.; Chambers Edgar IV; Dikeman Michael E.; Milliken George A.; Stroda Sally L.; Unruh John A.;
展开▼
作者单位

展开▼
年度 1999
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel. [J] . Chambers?E Journal of animal science . 1999,第4期

机译：通过Warner-Bratzler剪切力，描述性纹理轮廓感官面板和描述性属性感官面板评估牛肉背最长肌和半腱肌的压痛之间的相互关系。
2. Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles [J] . M.M. Otremba, M.E. Dikeman, G.A. Milliken Meat Science . 2000,第4期

机译：牛肉Longissimus和Semitendinosus肌肉的描述性纹理轮廓感官评定与描述性属性感官评定之间的相互关系。
3. National Beef Tenderness Survey - 2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments. [J] . Guelker M. R, Haneklaus A. N, Brooks J. C, Journal of Animal Science . 2013,第2期

机译：《 2010年全国牛肉嫩度调查》：来自美国零售和食品服务机构的牛排的Warner-Bratzler剪切力值和感官面板等级。
4. Effects of liver abscess severity and quality grade on meat tenderness and sensory attributes in commercially finished beef cattle fed without tylosin phosphate [C] . Annual Conference of the American Association of Bovine Practitioners . 2017

机译：肝脏脓肿严重程度和质量等级对商业完成牛肉肉类嫩心和感官属性的影响，没有磷酸盐
5. Tenderness, Sensory, and Fatty Acid Attributes of Pasture Versus Grain Finished Beef Aged 14 and 28 Days [D] . Pfeiffer, Morgan Marie. 2019

机译：牧场的柔软，感官和脂肪酸属性与14岁和28天的谷物成品牛肉
6. Study of the Warner-Bratzler Shear Force Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef [O] . Yuri Ishihara, Ricardo Moreira, Geany de Souza, 2013

机译：Warner-Bratzler剪切力感官分析和Sarcomere长度作为晒干牛肉嫩度指标的研究
7. Evaluations of beef tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel [O] . M.M. Otremba, Edgar Chambers, Michael E. Dikeman, 1999

机译：Warner-Bratzler剪切力，描述纹理配置文件感觉板和描述性属性感官面板的评估评估

Evaluations of beef tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel

著录项

引文网络

相似文献

相关主题

期刊订阅