articleTop 10% cited
Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis
Meat Science · 1991 · Vol. 30(2) · pp. 157–184
Gerald Offer✉(Bristol Robotics Laboratory)
Meat and Animal Product QualityAnimal Nutrition and PhysiologyAquaculture Nutrition and GrowthDenaturation (fissile materials)ChemistryMyosinFraction (chemistry)GlycolysisBiophysicsBiochemistryFood scienceChromatographyEnzyme
Citations
387
FWCI
3.24
field-weighted impact
References
37
Percentile
91%
vs. same field & year
Citations per year
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References
Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed
Meat Science · 1985 · 555 citations
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