11 citations as recorded by crossref.

1. Effect of breed on mineral composition of meat from light lambs B. Mioč et al. 10.4081/ijas.2009.s3.273
2. The potential for increasing the concentrations of micro-nutrients relevant to human nutrition in meat, milk and eggs J. ROOKE et al. 10.1017/S002185961000047X
3. Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes M. Krvavica et al. 10.3390/molecules26144140
4. Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts K. Kantono et al. 10.3390/foods9101444
5. Longissimus dorsi Muscle’s Chemical Composition, Fatty Acid Pattern, and Oxidative Stability in Korean Hanwoo Finishing Cattle Following Slaughtering and Stunning with or without Brain Disruption and State of Consciousness A. Bostami et al. 10.3390/foods12050928
6. Amino acid levels in muscle tissue of eight meat cattle breeds J. Vopálenský et al. 10.17221/96/2016-CJAS
7. Content and gain of macro minerals in the empty body and body tissues of growing bulls A. Honig et al. 10.1016/j.meatsci.2022.108977
8. Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus D. Chen et al. 10.3390/ani12091161
9. Predicting the Content of 20 Minerals in Beef by Different Portable Near-Infrared (NIR) Spectrometers N. Patel et al. 10.3390/foods9101389
10. Influence of Genotype and Slaughter Age on the Content of Selected Minerals and Fatty Acids in the Longissimus Thoracis Muscle of Crossbred Bulls M. Momot et al. 10.3390/ani10112004
11. Slaughter Results, Meat Chemical Composition and pH of Aberdinangus, Hereford and Limousin bulls I. Muizniece & D. Kairisa 10.2478/plua-2021-0013