COMPARISON OF SARCOMERE LENGTH MEASUREMENT OF COOKED CHICKEN PECTORALIS MUSCLE BY LASER DIFFRACTION AND OIL IMMERSION MICROSCOPY

被引：23

作者：

RUDDICK, JE ^{[1
]}

RICHARDS, JF ^{[1
]}

机构：

[1] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER 8,BRITISH COLUMBI,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12514.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：500 / 501

页数：2

共 9 条

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[6]

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

[7] STUDIES IN MEAT TENDERNESS .3. EFFECTS OF COLD SHORTENING ON TENDERNESS [J].

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[8] LIGHT AND X-RAY DIFFRACTION STUDIES OF FILAMENT LATTICE OF GLYCEROL-EXTRACTED RABBIT PSOAS MUSCLE [J].

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[9]

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