Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology

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概要

• 論文の詳細を見る
• 2011-04-01

著者

• Nishimura Takanori

  Meat Science Laboratory Graduate School Of Agriculture Hokkaido University

• Watson Ray

  Department Of Mathematics And Statistics University Of Melbourne

• Neath Kate

  Meat And Livestock Australia

• POLKINGHORNE Rod

  Marrinya

関連論文

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• Relationships between physical and structural properties of intramuscular connective tissue and toughness of raw pork
• Structural weakening of intramuscular connective tissue during postmortem aging of pork
• Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology

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