SENSORY SCORES AND SHEAR FORCE VALUES FOR BEEF ROASTS COOKED EITHER BEFORE OR AFTER CHILLING

被引：10

作者：

BERRY, BW

RAY, EE

STIFFLER, DM

机构：

[1] NEW MEXICO STATE UNIV,DEPT ANIM & RANGE SCI,LAS CRUCES,NM 88003

[2] TEXAS A&M UNIV,DEPT ANIM SCI,MEATS & MUSCLE BIOL SECT,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14570.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：231 / 233

页数：3

共 12 条

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[8]

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[9] HISTOLOGY OF PRE-RIGOR AND POST-RIGOR OX MUSCLE BEFORE AND AFTER COOKING AND ITS RELATION TO TENDERNESS [J].

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