EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES

被引：101

作者：

HOSTETLER, RL

LINK, BA

LANDMANN, WA

FITZHUGH, HA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb03402.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：132 / +

页数：1

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