FRAGMENTATION PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS

被引：46

作者：

DAVIS, GW ^{[1
]}

DUTSON, TR ^{[1
]}

SMITH, GC ^{[1
]}

CARPENTER, ZL ^{[1
]}

机构：

[1] TEXAS A&M UNIV,DEPT ANIM SCI,MEATS & MUSCLE BIOL SECT,TEXAS AGR EXPT STN,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07470.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：880 / 884

页数：5

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