MUSCLE FRAGMENTATION INDEXES FOR PREDICTING COOKED BEEF TENDERNESS

被引:13
作者
REAGAN, JO [1 ]
DUTSON, TR [1 ]
CARPENTER, ZL [1 ]
SMITH, GC [1 ]
机构
[1] TEXAS A&M UNIV,AGR EXPT STN,DEPT ANIM SCI,MEATS & MEAT CHEM SECT,COLLEGE STN,TX 77843
关键词
D O I
10.1111/j.1365-2621.1975.tb02277.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:1093 / 1094
页数:2
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[3]  
Dutson T. R., 1974, Journal of Food Technology, V9, P43
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