INFLUENCE OF POSTMORTEM CHANGES IN BOVINE MUSCLE ON THE WATER-HOLDING CAPACITY OF BEEF - POSTMORTEM STORAGE OF MUSCLE AT 20-DEGREES-C

被引：56

作者：

HONIKEL, KO

FISCHER, C

HAMID, A

HAMM, R

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14517.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1 / 6

页数：6

共 32 条

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