MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF

Journal article

Peer reviewed

MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF

M. M Farouk, M Beggan, S Hurst, A Stuart, P. M Dobbie and A. E. D Bekhit

Journal of food quality, Vol.30(6), pp.1023-1039

12/2007

DOI: https://doi.org/10.1111/j.1745-4557.2007.00175.x

Abstract

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

Meat and meat product industries

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Record Identifier: 9926518276701891
Title: MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF
Creators: M. M Farouk
M Beggan
S Hurst
A Stuart
P. M Dobbie
A. E. D Bekhit
Publication Details: Journal of food quality, Vol.30(6), pp.1023-1039
Academic Unit: Food Science
Publisher: Blackwell Publishing
Date published ; e-published: 12/2007
Language: English
Resource Type: Journal article