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For: Kumudavally K, Tabassum A, Radhakrishna K, Bawa A. Effect of glucose on the stability of fresh mutton during storage at ambient temperature (25±2°C). Food Chem 2010;122:131-6. [DOI: 10.1016/j.foodchem.2010.02.029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Number Cited by Other Article(s)
1
Rood L, Bowman JP, Ross T, Corkrey R, Pagnon J, Yang SWT, Kocharunchitt C. The effects of glucose on microbial spoilage of vacuum-packed lamb. Meat Sci 2022;188:108781. [DOI: 10.1016/j.meatsci.2022.108781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 01/25/2022] [Accepted: 02/22/2022] [Indexed: 10/19/2022]
2
Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking. Meat Sci 2011;87:119-24. [DOI: 10.1016/j.meatsci.2010.09.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2010] [Revised: 09/16/2010] [Accepted: 09/22/2010] [Indexed: 11/18/2022]
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