CATHEPTIC ACTIVITY, TEXTURAL PROPERTIES AND SURFACE ULTRASTRUCTURE OF POSTMORTEM BEEF MUSCLE

被引：27

作者：

EINO, MF ^{[1
]}

STANLEY, DW ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02772.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：45 / 50

页数：6

共 23 条

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[7] GOTHARD RH, 1966, J FOOD SCI, V31, P120
[8] A COMPARISON OF SHORTENING AND Z-LINE DEGRADATION IN POST-MORTEM BOVINE, PORCINE, AND RABBIT MUSCLE
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[9] KANG C K, 1970, Journal of Food Science, V35, P563, DOI 10.1111/j.1365-2621.1970.tb04809.x
[10] SIMPLE METHOD FOR FOLLOWING RIGOR MORTIS DEVELOPMENT IN BEEF AND POULTRY MEAT
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[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1971, 4 (04): : 139 - &