THE COLOR AND COLOR STABILITY OF BEEF LONGISSIMUS-DORSI AND SEMIMEMBRANOUS MUSCLES AFTER EFFECTIVE ELECTRICAL-STIMULATION

被引：59

作者：

LEDWARD, DA

DICKINSON, RF

POWELL, VH

SHORTHOSE, WR

机构：

来源：

MEAT SCIENCE | 1986年 / 16卷 / 04期

关键词：

D O I：

10.1016/0309-1740(86)90037-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：245 / 265

页数：21

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