STUDIES IN MEAT TENDERNESS .3. EFFECTS OF COLD SHORTENING ON TENDERNESS

被引：286

作者：

MARSH, BB

LEET, NG

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1966.tb00520.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：450 / &

共 23 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

BENDALL, JR .

JOURNAL OF PHYSIOLOGY-LONDON, 1951, 114 (1-2) :71-88

[3]

BENDALL JR, 1960, STRUCTURE FUNCTION M, V3, P227

[4]

DE FREMERY DONALD, 1960, FOOD RES, V25, P73

[5]

FENN WO, 1947, PHYSICAL CHEMISTRY C, P453

HERRING, HK ;

CASSENS, RG ;

BRISKEY, EJ .

[7]

KOONZ CH, 1954, FOOD TECHNOL-CHICAGO, V8, P97

[8] A COLD SHORTENING EFFECT IN BEEF MUSCLES [J].

LOCKER, RH ;

HAGYARD, CJ .

[9]

LOCKER RONALD H., 1960, FOOD RES, V25, P304

[10]

LOWE B, UNPUBLISHED DATA