Your Location：
Home >
Browse articles >
Sensory evaluation approaches for texture characteristics of minced meat products
Updated：2023-12-22
Previous|Next

    • Sensory evaluation approaches for texture characteristics of minced meat products

    • ZHAO Gai-ming , HAO Hong-tao , LIU Yan-xia , LI Miao-yun , HUANG Xian-qing
    • Journal of China Agricultural University Issue 2, (2010)

    • DOI： 10.11841/j.issn.1007-4333.2010.02.018     

      CLC：

    Scan QR Code

  •  
  •  

  • Full Text(HTML)

  • References

  • Publication Info

  • Metrics

Sections
icon
The trial reading is over, you can activate your VIP account to continue reading.
Deactivate >
icon
The trial reading is over. You can log in to your account, go to the personal center, purchase VIP membership, and read the full text.
Already a VIP member?
Log in >

2

Views

2

Downloads

0

CSCD

Alert me when the article has been cited
Submit
Tools
  • BibTeXDownload
  • EndnoteDownload
  • RefMan Download
  • NoteExpressDownload
  • NoteFirstDownload

Related Articles

Study on bream()quality variationduring storage under different temperatures
Effect of Pentocin on the shelf life of frankfurters during 4℃ storage
Action mechanism and realization path of the conjugate-driven urban-rural integration in the development of county agriculture, culture, sports and tourism
Measurement and configuration paths of smart agriculture development level in China
Causal-driven interpretable prediction of county-level maize yield: A case study of the Yellow River irrigation district

Related Author

SONG Yong-ling
LUO Yong-kang
ZHANG Li-na
LIU Lei
ZHAO Bin
WU Peng-peng
WANG Yang
CUI Xian-wen

Related Institution

College of Food Science and Nutritional Engineering,China Agricultural University