DIFFERENCES IN QUALITY CHARACTERISTICS OF NORMAL, PSE AND DFD PORK

被引：49

作者：

VANDERWAL, PG

BOLINK, AH

MERKUS, GSM

机构：

来源：

MEAT SCIENCE | 1988年 / 24卷 / 01期

关键词：

D O I：

10.1016/0309-1740(89)90009-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：79 / 84

页数：6

共 12 条

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[8] THE USE OF FILTER-PAPER TO ESTIMATE DRIP LOSS OF PORCINE MUSCULATURE [J].

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