首页> Animals : an open access journal from MDPI> Influence of Halal Slaughter on the Colour, Odour, Flavour, and Textural Properties of Beef.

Influence of Halal Slaughter on the Colour, Odour, Flavour, and Textural Properties of Beef.

导出 LinkOut

翻译打印收藏纠错

第一作者： Said,Bouzraa

第一单位： Food Science and Technology Department, Faculty of Veterinary, University of Córdoba, 14071 Córdoba, Spain.;Halal Institute Spain, EGCH S.L., 14001 Córdoba, Spain.

作者： Said,Bouzraa ^[1] ; Estrella I,Agüera ^[2] ; Carmen,Avilés-Ramírez ^[3] ; Salud,Serrano ^[3]

作者单位： Food Science and Technology Department, Faculty of Veterinary, University of Córdoba, 14071 Córdoba, Spain.;Halal Institute Spain, EGCH S.L., 14001 Córdoba, Spain. ^[1] Cellular Biology, Physiology, and Immunology Department, Faculty of Veterinary, University of Córdoba, 14071 Córdoba, Spain. ^[2] Food Science and Technology Department, Faculty of Veterinary, University of Córdoba, 14071 Córdoba, Spain. ^[3]

关键词 beef meat halal meat quality slaughtering method stunning

DOI 10.3390/ani15091227

PMID 40362042

发布时间 2025-05-14

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Animals

2025年15卷9期

相似文献

中文期刊
外文期刊
学位论文
会议论文

浏览0

点击下载本期目录封面

Animals

2025年15卷9期

检索历史清除

Influence of Halal Slaughter on the Colour, Odour, Flavour, and Textural Properties of Beef.

Animals

相似文献

同项目论文

Animals

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Influence of Halal Slaughter on the Colour, Odour, Flavour, and Textural Properties of Beef.

Animals

相似文献

同项目论文

Animals

相关期刊

检索历史清除