HISTOLOGICAL EVALUATION OF CONNECTIVE TISSUE IN LONGISSIMUS DORSI MUSCLE OF RAW AND COOKED PORK

被引：9

作者：

DEETHARDT, D

TUMA, HJ

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1971.tb15129.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：563 / +

页数：1

共 11 条

[1] BIRKNER ML, 1960, SCIENCE MEAT MEAT PR, P16
[2] FACTORS INFLUENCING QUALITY IN PORK - B. COMMERCIALLY CURED BACON
CARPENTER, ZL
WECKEL, KG
KAUFFMAN, RG
BRAY, RW
[J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (05) : 578 - &
[3] HISTOLOGICAL METHODS FOR STUDYING CONNECTIVE TISSUE IN LONGISSIMUS DORSI MUSCLE IN PORK
DEETHARDT, D
TUMA, H
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (04) : 488 - +
[4] DEETHARDT DE, 1966, THESIS S DAKOTA STAT
[5] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[6] FLETCHER RC, 1964, THESIS S DAKOTA STAT
[7] CRITICAL VALUES FOR DUNCAN NEW MULTIPLE RANGE TEST
HARTER, HL
[J]. BIOMETRICS, 1960, 16 (04) : 671 - 685
[8] HINER RL, 1955, FOOD TECHNOL-CHICAGO, V9, P80
[9] RAMSBOTTOM JM, 1945, FOOD RES, V10, P497
[10] TUOMY JM, 1963, FOOD TECHNOL-CHICAGO, V17, P1457