COMPARISON OF EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON TENDERNESS OF MUTTON

被引：74

作者：

BOUTON, PE ^{[1
]}

HARRIS, PV ^{[1
]}

SHORTHOSE, WR ^{[1
]}

BAXTER, RI ^{[1
]}

机构：

[1] CSIRO, DIV FOOD RES, MEAT RES LAB, POB 12, CANNON HILL 4170, QUEENSLAND, AUSTL.

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02117.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：932 / 937

页数：6

相关论文

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