EFFECT OF VACUUM AND MIXING TIME ON THE EXTRACTABILITY AND FUNCTIONALITY OF PRE-RIGOR AND POST-RIGOR BEEF

被引：24

作者：

SOLOMON, LW

SCHMIDT, GR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb02597.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：283 / 287

页数：5

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