TENDERNESS OF BEEF .4. RELATIONS OF SHEAR FORCE AND FIBER EXTENSIBILITY TO JUICINESS AND 6 COMPONENTS OF TENDERNESS

被引：41

作者：

COVER, S

RITCHEY, SJ

HOSTETLER, RL

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1962.tb00136.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：527 / &

共 29 条

[1] BATCHER OM, 1960, FOOD TECHNOL-CHICAGO, V14, P69
[2] BLACK WH, 1931, 217 US DEP AGR TECH
[3] TENDERNESS OF BEEF .1. CONNECTIVE-TISSUE COMPONENT OF TENDERNESS
COVER, S
HOSTETLER, RL
RITCHEY, SJ
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (05) : 469 - &
[4] TENDERNESS OF BEEF .3. MUSCLE-FIBER COMPONENTS OF TENDERNESS
COVER, S
HOSTETLER, RL
RITCHEY, SJ
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (05) : 483 - &
[5] TENDERNESS OF BEEF .2. JUICINESS AND SOFTNESS COMPONENTS OF TENDERNESS
COVER, S
RITCHEY, SJ
HOSTETLER, RL
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (05) : 476 - &
[6] COVER S, 1960, 947 TEX AGR EXPT STA
[7] COVER S, 1952, 542 TEX AGR EXPT STA, P1
[8] GINGER BETTY, 1958, FOOD RES, V23, P662
[9] RELATIONSHIP OF EXTENSIBILITY OF MUSCLE FIBERS TO TENDERNESS OF BEEF
HOSTETLER, R
COVER, S
[J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (05) : 535 - &
[10] HURWICZ H, 1954, FOOD TECHNOL-CHICAGO, V8, P391