CHANGES IN TENDERNESS AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE HEATED AT 2 RATES

被引：50

作者：

PENFIELD, MP

MEYER, BH

机构：

[1] UNIV TENNESSEE,COLL HOME ECON,KNOXVILLE,TN 37916

[2] UNIV TENNESSEE,AGR EXPT STN,KNOXVILLE,TN 37916

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb03758.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：150 / 154

页数：5

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