THE USE OF MUSCLE PROTEIN SOLUBILITY MEASUREMENTS TO ASSESS PIG LEAN MEAT QUALITY

被引：56

作者：

LOPEZBOTE, C ^{[1
]}

WARRISS, PD ^{[1
]}

BROWN, SN ^{[1
]}

机构：

[1] INST FOOD RES, BRISTOL LAB, BRISTOL BS18 7DY, AVON, ENGLAND

来源：

MEAT SCIENCE | 1989年 / 26卷 / 03期

关键词：

D O I：

10.1016/0309-1740(89)90018-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：167 / 175

页数：9

共 19 条

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