COMPARISON OF SARCOMERE LENGTH TO OTHER PREDICTORS OF BEEF TENDERNESS

被引：33

作者：

HOWARD, RD

JUDGE, MD

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb03654.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：456 / &

共 18 条

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[7] HISTOLOGICAL STUDIES OF POST-MORTEM CHANGES IN SARCOMERE LENGTH AS RELATED TO BOVINE MUSCLE TENDERNESS [J].

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[8]

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[9] FURTHER STUDIES ON BOVINE MUSCLE TENDERNESS AS INFLUENCED BY CARCASS POSITION SARCOMERE LENGTH AND FIBER DIAMETER [J].

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[10] SARCOMERE LENGTH OF FREE AND RESTRAINED BOVINE MUSCLES AT LOW TEMPERATURE AS RELATED TO TENDERNESS [J].

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