RELATIONSHIPS AMONG SHEAR VALUES SARCOMERE LENGTHS AND COOLING PROCEDURES IN TURKEYS

被引：21

作者：

WELBOURN, JL

HARRINGTON, RB

STADELMAN, WJ

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1968.tb03652.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：450 / +

页数：1

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LOCKER, RH ;

HAGYARD, CJ .

MARSH, BB ;

LEET, NG .

[6]

MAY KN, 1962, FOOD TECHNOL-CHICAGO, V16, P72

[7]

SMITH MC, 1966, THESIS PURDUE U