A PENETROMETER TEST TO MEASURE MEAT TENDERNESS

被引：17

作者：

HINNERGARDT, LC

TUOMY, JM

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12172.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：312 / +

页数：1

共 24 条

[1] ALSMEYER RH, 1966, FOOD TECHNOL-CHICAGO, V20, P683
[2] BATCHER OM, 1962, FOOD TECHNOL-CHICAGO, V16, P104
[3] BATCHER OM, 1960, FOOD TECHNOL-CHICAGO, V14, P69
[4] BIRMINGHAM E, 1966, FOOD TECHNOL-CHICAGO, V20, P1222
[5] BLACK WH, 1931, USDA217 TECH B, P43
[6] BOURNE MC, 1966, FOOD TECHNOL-CHICAGO, V20, P522
[7] MEASURE OF SHEAR AND COMPRESSION COMPONENTS OF PUNCTURE TESTS
BOURNE, MC
[J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (02) : 282 - +
[8] BURRILL LM, 1962, FOOD TECHNOL-CHICAGO, V16, P145
[9] CARPENTE.ZL, 1965, FOOD TECHNOL-CHICAGO, V19, P1424
[10] DEATHERAGE FE, 1952, FOOD TECHNOL-CHICAGO, V6, P260