MYOFIBRIL FRAGMENTATION IN BOVINE LONGISSIMUS DORSI AS AN INDEX OF TENDERNESS

被引：60

作者：

MOLLER, AJ ^{[1
]}

VESTERGAARD, T ^{[1
]}

WISMERPE.J ^{[1
]}

机构：

[1] ROY VET & AGR UNIV, DEPT MEAT TECHNOL, ROLIGHEDSVEJ 25, DK-1958 COPENHAGEN, DENMARK

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02085.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：824 / 825

页数：2

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