ScienceOpen:
research and publishing network
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
My ScienceOpen
Sign in
Register
Dashboard
Blog
About
Search
Advanced search
My ScienceOpen
Sign in
Register
Dashboard
Search
Search
Advanced search
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
Blog
About
11
views
0
references
Top references
cited by
1
0 reviews
Review
0
comments
Comment
0
recommends
+1
Recommend
0
collections
Add to
0
shares
Share
Twitter
Sina Weibo
Facebook
Email
1,689
similar
All similar
Record
: found
Abstract
: not found
Article
: not found
A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat
Author(s):
E Alvarado-Facundo
,
B. Blazquez
,
E Onega
Publication date:
2005
Read this article at
ScienceOpen
Bookmark
There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
Related collections
Karger: Nutrition and Dietetics
Data availability:
ScienceOpen disciplines:
Medicine
,
Nutrition & Dietetics
Comments
Comment on this article
Sign in to comment
Similar content
1,689
The correlation of razor blade shear, allo-kramer shear, warner-bratzler shear, and sensory tests to changes in tenderness of broiler breast fillets
Authors:
L.C CAVITT
,
J.-F.C. Meullenet
,
R Xiong
…
Standardized Warner-Bratzler shear force procedures for meat tenderness measurement
Authors:
T.L. WHEELER
,
M KOOMARIE
,
S.D SHALCKELFORD
…
A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat and cooked meat
Authors:
F. R. Huidobro
,
E. Miguel
,
B. Blazquez
…
See all similar