EFFECT OF TEMPERATURE DURING POST-MORTEM GLYCOLYSIS AND DEPHOSPHORYLATION OF HIGH ENERGY PHOSPHATES ON POULTRY MEAT TENDERNESS

被引：44

作者：

KHAN, AW

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1971.tb02050.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：120 / &

共 12 条

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[2]

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[3]

DE FREMERY DONALD, 1960, FOOD RES, V25, P73

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HUMOLLER, FL ;

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[5]

JOSEF RL, 1968, PROCESS BIOCHEM, P32

[6]

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KHAN, AW ;

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