ULTRASTRUCTURAL CHANGES DURING AUTOLYSIS OF RED AND WHITE PORCINE MUSCLE

被引：30

作者：

ABBOTT, MT ^{[1
]}

PEARSON, AM ^{[1
]}

PRICE, JF ^{[1
]}

HOOPER, GR ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb14456.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1185 / 1188

页数：4

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