EFFECT OF SUBCUTANEOUS FAT AND HIGH-TEMPERATURE CONDITIONING ON BOVINE MEAT TENDERNESS

被引：21

作者：

KOOHMARAIE, M

SEIDEMAN, SC

CROUSE, JD

机构：

来源：

MEAT SCIENCE | 1988年 / 23卷 / 02期

关键词：

D O I：

10.1016/0309-1740(88)90018-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：99 / 109

页数：11

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