COMPARISON BETWEEN SHEAR VALUES AND TASTE PANEL SCORES FOR PREDICTING TENDERNESS OF BROILERS

被引：40

作者：

SIMPSON, MD ^{[1
]}

GOODWIN, TL ^{[1
]}

机构：

[1] UNIV ARKANSAS,DEPT ANIM SCI,FAYETTEVILLE,AR 72701

来源：

关键词：

D O I：

10.3382/ps.0532042

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：2042 / 2046

页数：5

共 5 条

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[2] STEEL RGD, 1960, PRINCIPLES PROCURES
[3] EVALUATION OF TOUGHNESS DIFFERENCES IN TURKEYS
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KLOSE, AA
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[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 673 - &
[4] WISE RG, 1959, FOOD TECHNOL-CHICAGO, V13, P689
[5] EFFECT OF RETORT COOKING PRESSURE AND BREADING TECHNIQUE ON YIELD AND PER CENT BREADING OF BROILER PARTS
WYCHE, RC
GOODWIN, TL
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1971, 34 (07): : 347 - &