ALTERATION OF POST-MORTEM CHANGES IN PORCINE MUSCLE BY PRESLAUGHTER HEAT TREATMENT AND DIET MODIFICATION

被引：49

作者：

SAYRE, RN

BRISKEY, EJ

HOEKSTRA, WG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1963年 / 28卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1963.tb00200.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：292 / &

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