STUDIES IN MEAT TENDERNESS .9. TENDERNESS OF VARIOUS LAMB MUSCLES IN RELATION TO THEIR SKELETAL RESTRAINT AND DELAY BEFORE FREEZING

被引：62

作者：

MCCRAE, SE

SECCOMBE, CG

MARSH, BB

CARSE, WA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb15130.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：566 / &

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[9] STUDIES IN MEAT TENDERNESS .I. SENSORY AND OBJECTIVE ASSESSMENTS OF TENDERNESS
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