INFLUENCE OF CONSTRAINT DURING HEATING AND COOLING ON MECHANICAL-PROPERTIES OF COLLAGENOUS TISSUE

被引：22

作者：

SNOWDEN, JM ^{[1
]}

BOUTON, PE ^{[1
]}

HARRIS, PV ^{[1
]}

机构：

[1] CSIRO, DIV FOOD RES, MEAT RES LAB, CANNON HILL 4170, Qld, AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12630.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：890 / 894

页数：5

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[9] AGE-ASSOCIATED CHANGES IN BOVINE MUSCLE CONNECTIVE TISSUE .2. EXPOSURE TO INCREASING TEMPERATURE [J].

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