INFLUENCE OF POSTMORTEM AGING PERIOD ON THE FRAGMENTATION INDEX OF BOVINE LONGISSIMUS MUSCLE

被引：3

作者：

COLE, AB

DAVIS, GW

机构：

[1] UNIV TENNESSEE,DEPT FOOD TECHNOL & SCI,KNOXVILLE,TN 37901

[2] UNIV TENNESSEE,TENNESSEE AGR EXPT STN,KNOXVILLE,TN 37901

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04933.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：644 / 645

页数：2

共 17 条

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