STUDIES IN MEAT TENDERNESS .I. SENSORY AND OBJECTIVE ASSESSMENTS OF TENDERNESS

被引：17

作者：

MARSH, BB

WOODHAMS, PR

LEET, NG

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1966.tb00491.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：262 / &

共 8 条

[1] FACTORS DETERMINING THE TIME COURSE OF RIGOR MORTIS [J].

BATESMITH, EC ;

BENDALL, JR .

JOURNAL OF PHYSIOLOGY-LONDON, 1949, 110 (1-2) :47-65

[2] MEASUREMENT OF TOUGHNESS IN COLD-STORED FISH [J].

LOVE, RM .

[3]

MACFARLANE PG, SUBMITTED

[4]

NOTTINGHAM P. M., 1956, Journal of the Science of Food and Agriculture, V7, P51, DOI 10.1002/jsfa.2740070110

[5]

SHRIMPTON D. H., 1960, British Poultry Science, V1, P111, DOI 10.1080/00071686008447843

[6]

SPENCER JV, 1962, FOOD TECHNOL-CHICAGO, V16, P113

[7]

VOLODKEVICH N. N., 1938, Food Research, V3, P221

[8]

WINKLER CA, 1939, CAN J RESEARCH, VD 17, P8