A COMPARISON OF SOME PROPERTIES OF MEAT FROM YOUNG BUFFALO (BUBALUS-BUBALIS) AND CATTLE

被引：13

作者：

ROBERTSON, J

RATCLIFF, D

BOUTON, PE

HARRIS, PV

SHORTHOSE, WR

机构：

[1] NO TERR DEPT PRIMARY PROD,POB 1346,KATHERINE,NT5780,AUSTRALIA

[2] CSIRO,DIV MATH & STAT,CUNNINGHAM LAB,ST LUCIA,QLD 4067,AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10832.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：47 / 50

页数：4

共 9 条

[1]

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[2]

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[3]

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[4] EFFECTS OF LONG-TERM COOKING ON SHEAR FORCE-DEFORMATION CURVES [J].

BOUTON, PE ;

HARRIS, PV ;

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SNOWDEN, JM .

JOURNAL OF TEXTURE STUDIES, 1977, 8 (03) :297-310

[5] COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS [J].

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :218-&

[6]

MATSUKAWA T, 1976, Tropical Animal Health and Production, V8, P155

[7] FLAVOR DIFFERENCES IN MEAT FROM LAMBS GRAZED ON LUCERNE (MEDICAGO-SATIVA) OF PHALARIS (PHALARIS-TUBEROSA) PASTURES [J].

PARK, RJ ;

CORBETT, JL ;

FURNIVAL, EP .

JOURNAL OF AGRICULTURAL SCIENCE, 1972, 78 (FEB) :47-&

[8]

RAGUB MT, 1966, J ANIM PROD UAR, V6, P51

[9] A COMPARISON OF SOME PROPERTIES OF BEEF AND BUFFALO (BUBALUS-BUBALIS) MEAT [J].

ROBERTSON, J ;

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR ;

RATCLIFF, D .

JOURNAL OF FOOD SCIENCE, 1983, 48 (03) :686-&

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