Variation in Shear Force, Cooking Loss, pH, and Sarcomere Length of Eight Different Muscles Collected from Australian Rangeland Goats

Benjamin W. B. Holman

Open source

DOI: 10.3390/foods15173126
Published: 2026-09-03
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15173126,
  title = {Variation in Shear Force, Cooking Loss, pH, and Sarcomere Length of Eight Different Muscles Collected from Australian Rangeland Goats},
  author = {Benjamin W. B. Holman},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15173126},
  url = {https://doi.org/10.3390/foods15173126}
}

RIS

TY  - JOUR
TI  - Variation in Shear Force, Cooking Loss, pH, and Sarcomere Length of Eight Different Muscles Collected from Australian Rangeland Goats
AU  - Benjamin W. B. Holman
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15173126
UR  - https://doi.org/10.3390/foods15173126
ER  -

APA

Holman, B. W. B. (2026). Variation in Shear Force, Cooking Loss, pH, and Sarcomere Length of Eight Different Muscles Collected from Australian Rangeland Goats. Foods. https://doi.org/10.3390/foods15173126

Source records

crossref · retrieved 2026-09-26T02:30:04.658Z