Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights
Sign Up to like & getrecommendations! Published in 2019 at "Tropical Animal Health and Production"
DOI: 10.1007/s11250-019-01944-9
Abstract: Reducing slaughter age can improve meat quality and reduce costs, while an ageing process can result in more standardized products. Thus, the objective of this paper was to measure the physicochemical characteristics of dry aged… read more here.
Keywords: body weights; dry aged; meat; dry ageing ... See more keywords
Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera
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DOI: 10.1080/10942912.2016.1233117
Abstract: ABSTRACT The phenolic and chromatic characteristics of dry red wines made from native Chinese species (Vitis amurensis and its hybrids, and V. davidii) and V. vinifera were evaluated by high-performance liquid chromatography/triple-quadrupole tandem mass spectrometry… read more here.
Keywords: vinifera; phenolic chromatic; chromatic characteristics; dry red ... See more keywords