STUDIES IN MEAT TENDERNESS .5. EFFECTS ON TENDERNESS OF CARCASS COOLING AND FREEZING BEFORE COMPLETION OF RIGOR MORTIS

被引：59

作者：

MARSH, BB

WOODHAMS, PR

LEET, NG

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1968.tb00875.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：12 / &

共 15 条

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[5] THE ONSET OF RIGOR MORTIS IN VARIOUS MUSCLES OF THE DRAUGHT HORSE
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[6] A COLD SHORTENING EFFECT IN BEEF MUSCLES
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[7] LOCKER RONALD H., 1960, FOOD RES, V25, P304
[8] MACFARLANE P. G., 1966, FOOD TECHNOL, V20, P134
[9] MARSH B. B., 1958, Journal of the Science of Food and Agriculture, V9, P417, DOI 10.1002/jsfa.2740090707
[10] A SIMPLE TISSUE HOMOGENIZER
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[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1950, 1 (06) : 190 - 190