brisket point
Selected indexed studies
- Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method. (Foods, 2024) [PMID:39410084]
- Carcass fatty acid mapping. (Meat Sci, 2009) [PMID:20416574]
- Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages. (Int J Food Sci, 2017) [PMID:28706941]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method. (2024) pubmed
- Carcass fatty acid mapping. (2009) pubmed
- Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages. (2017) pubmed
- Ixodes scapularis Say on white-tailed deer (Odocoileus virginianus) from Long Point, Ontario. (1976) pubmed
- Polymer film-nanoparticle composites as new multimodality, non-migrating breast biopsy markers. (2016) pubmed
- Cardiac biomarkers as tools in the prediction and diagnosis of traumatic pericarditis and traumatic reticuloperitonitis in cattle and buffaloes. (2024) pubmed
- Assessment of palatability attributes of the major beef muscles. (2003) pubmed
- Alternative vaccination against equine botulism (BoNT/C). (2007) pubmed
- Application of cooked meat codes to improve the validity of nutrient content estimation in a recipe-based food ingredient database. (2025) pubmed
- Use of hot water for beef carcass decontamination. (1998) pubmed