EFFECTS OF ELECTRICAL-STIMULATION, BONING TIME AND COOKING METHOD ON BEEF ROASTS

被引：18

作者：

GRIFFIN, CL

STIFFLER, DM

RAY, EE

BERRY, BW

机构：

[1] TEXAS A&M UNIV,COLLEGE STN,TX 77843

[2] USDA SEA,BELTSVILLE AGR RES CTR,MEAT SCI RES LAB,BELTSVILLE,MD 20705

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb02973.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：987 / 990

页数：4

共 37 条

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