EFFECTS OF POSTMORTEM STORAGE CONDITIONS ON MYOFIBRILLAR ATPASE ACTIVITY OF PORCINE RED AND WHITE SEMITENDINOSUS MUSCLE

被引：11

作者：

CHENG, CS

PARRISH, FC

机构：

[1] IOWA STATE UNIV,DEPT ANIM SCI,MUSCLE BIOL GRP,AMES,IA 50011

[2] IOWA STATE UNIV,DEPT FOOD TECHNOL,AMES,IA 50011

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb09726.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：17 / 21

页数：5

共 27 条

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