INFLUENCE OF COOKING TEMPERATURE ON THE EATING QUALITY OF BEEF FROM BULLS AND STEERS FED 3 LEVELS OF DIETARY ROUGHAGE

被引：13

作者：

HAWRYSH, ZJ

PRICE, MA

BERG, RT

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1979年 / 12卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(79)73059-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：72 / 77

页数：6

共 26 条

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[7] STUDIES ON BEEF EATING QUALITY IN RELATION TO CURRENT CANADA GRADE CLASSIFICATIONS [J].

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[8]

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[9]

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[10] LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE .3. COLLAGENOLYTIC ACTIVITY [J].

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