INFLUENCE OF POSTMORTEM CHANGES IN BOVINE MUSCLE ON THE WATER-HOLDING CAPACITY OF BEEF - POSTMORTEM STORAGE OF MUSCLE AT VARIOUS TEMPERATURES BETWEEN 0-DEGREES-C AND 30-DEGREES-C

被引：36

作者：

HONIKEL, KO

HAMID, A

FISCHER, C

HAMM, R

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14521.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：23 / &

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