1.Meat Standards Australia as an Innovation in the Australian Beef Production and Marketing System

作　　者：Garry Griffith ;John Thompson ;Rod Polkinghorne 等

出　　处：Proceedings in Food System Dynamics. 2010 ;:231-241.

出版社：Proceedings in Food System Dynamics

文章 ID：100871806

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2.Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses

作　　者：Angela Lees ;Małgorzata Konarska ;Garth Tarr 等

出　　处：Foods. 2019 ;8(8):1-13.doi:10.3390/foods8080332

出版社：MDPI Publishing

文章 ID：236985502

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3.Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate

作　　者：Andrea Garmyn ;Nicholas Hardcastle ;Clay Bendele 等

出　　处：Foods. 2020 ;9(2):177-190.doi:10.3390/foods9020177

出版社：MDPI Publishing

文章 ID：257044980

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4.Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

作　　者：Andrea Garmyn ;Nicholas Hardcastle ;Rod Polkinghorne 等

出　　处：Foods. 2020 ;9(2):208-217.doi:10.3390/foods9020208

出版社：MDPI Publishing

文章 ID：257044995

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5.Beef Quality Preferences: Factors Driving Consumer Satisfaction

作　　者：Chad Felderhoff ;Conrad Lyford ;Jaime Malaga 等

出　　处：Foods. 2020 ;9(3):289-310.doi:10.3390/foods9030289

出版社：MDPI Publishing

文章 ID：257045023

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6.Meat Standards Australia as an Innovation in the Australian Beef Production and Marketing System

作　　者：Garry Griffith ;John Thompson ;Rod Polkinghorne 等

出　　处：Proceedings in Food System Dynamics. 2010 ;:231-241.

出版社：Proceedings in Food System Dynamics

文章 ID：193158121

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