Concepedia

Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat

Maria Antonietta Paleari, S. Camisasca, G. Beretta, P Renon, Pietro Corsico, G. Bertolo, Giuseppe Crivelli

Meat Science · 1998 · 116 citations · 7 references

DOI

Concepts

References

7

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.9K citations

, , +9

Colorimetric Determination of Hydroxyproline as Measure of Collagen Content in Meat and Meat Products: NMKL Collaborative Study

Kurt Kolar · Journal of AOAC INTERNATIONAL · 1990 · 206 citations

, , +11

A SIMPLE METHOD FOR THE DETERMINATION OF CHOLESTEROL AND SOME PLANT STEROLS IN FISHERY‐BASED FOOD PRODUCTS

Miklós Kovács, W. E. Anderson, R. G. Ackman · Journal of Food Science · 1979 · 129 citations

, , +10

Post-mortem pH decline in different ostrich muscles

J. Sales, F.D. Mellett · Meat Science · 1996 · 90 citations

, , +8

Histological, Biophysical, Physical and Chemical Characteristics of Different Ostrich Muscles

J. Sales · Journal of the Science of Food and Agriculture · 1996 · 70 citations

, , +17