INFLUENCE OF AGING BEEF IN VACUUM

被引：38

作者：

MINKS, D

STRINGER, WC

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02739.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：736 / &

共 21 条

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[2] MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE .4. EFFECT OF TEMPERATURE ON ADENOSINE TRIPHOSPHATE DEGRADATION ISOMETRIC TENSION PARAMETERS AND SHEAR RESISTANCE OF BOVINE MUSCLE
BUSCH, WA
PARRISH, FC
GOLL, DE
[J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (04) : 390 - &
[3] DEATHERAGE FE, 1947, FOOD RES, V12, P164
[4] DEATHERAGE FE, 1946, FOOD RES, V11, P524
[5] DOTY DM, 1961, USDA1231 AGR MARK SE
[6] GRISWOLD RUTH M., 1941, FOOD RES, V6, P517
[7] HARRISON DL, 1949, FOOD TECHNOL-CHICAGO, V3, P284
[8] HOAGLAND R, 1917, USDA433 B
[9] HUSAINI SA, 1950, FOOD TECHNOL-CHICAGO, V4, P366
[10] APPLICATION OF MULTIPLE PAIRED COMPARISONS IN STUDYING EFFECT OF AGING AND FINISH ON BEEF TENDERNESS
LARMOND, E
PETRASOVITS, A
HILL, P
[J]. CANADIAN JOURNAL OF ANIMAL SCIENCE, 1969, 49 (01) : 51 - +