SOME ASPECTS OF RAW MEAT TENDERNESS - STUDY OF SOME FACTORS AFFECTING ITS CHANGE WITH COOKING AND A NEW MEANS OF MEASUREMENT

被引：10

作者：

PURCHAS, RW ^{[1
]}

机构：

[1] UNIV SYDNEY FARMS,MC FRANKLIN LAB,CAMDEN 2570,AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02814.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：556 / 559

页数：4

共 17 条

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[2]

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[4]

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[8]

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[9] A PENETROMETER TEST TO MEASURE MEAT TENDERNESS [J].

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TUOMY, JM .

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[10] A COLD SHORTENING EFFECT IN BEEF MUSCLES [J].

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