Original study
|
26 Aug 2020
Original study |
|
26 Aug 2020
Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton
Ana Kaić , Ante Kasap , Ivan Širić , and Boro Mioč
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868
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Total: 868
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Views and downloads (calculated since 26 Aug 2020)
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Aug 2020
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Sep 2020
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Oct 2020
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Nov 2020
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Dec 2020
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Feb 2021
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Mar 2021
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Apr 2021
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May 2021
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Jun 2021
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Jul 2021
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Aug 2021
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Sep 2021
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Oct 2021
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24
Nov 2021
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Dec 2021
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Jan 2022
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Feb 2022
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Mar 2022
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Apr 2022
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Jul 2022
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Aug 2022
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Oct 2022
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Nov 2022
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Dec 2022
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Oct 2023
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Feb 2024
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Mar 2024
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Apr 2024
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Cumulative views and downloads
(calculated since 26 Aug 2020)
Month
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Aug 2020
6
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Sep 2020
22
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Oct 2020
31
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Nov 2020
65
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Dec 2020
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Jan 2021
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Feb 2021
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Apr 2021
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May 2021
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Jun 2021
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Aug 2021
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Feb 2023
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Mar 2023
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Jun 2023
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Jan 2024
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Feb 2024
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Mar 2024
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Apr 2024
628
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Cited
5 citations as recorded by crossref.
Comparison between Standardized and Modified EZ-DripLoss Determination Methods in Chicken Breast Meat
A. Kaić et al.
10.3390/ani13061054
EZ-DripLoss Assessment in Chicken Breast Meat Using Different Sample Areas, Fiber Orientation, and Measurement Intervals
A. Kaić et al.
10.3390/ani11041095
Effect of pulsed electric field treatment on beef cuts properties: Tenderness, colour, drip loss, pH, electrical conductivity, water activity, cooking losses, drying
F. Beňo et al.
10.1016/j.ifset.2023.103482
Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig
V. Sampath et al.
10.3390/foods13010105
Applications of lipidomics in goat meat products: Biomarkers, structure, nutrition interface and future perspectives
W. Jia et al.
10.1016/j.jprot.2022.104753
Latest update: 25 Apr 2024