EFFECT OF POST-RIGOR MUSCLE LENGTH ON TEXTURE OF MEAT

被引：10

作者：

DRANSFIELD, E ^{[1
]}

RHODES, DN ^{[1
]}

机构：

[1] ARC,INST MEAT RES,CAMBRIDGE CB2 4AT,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740270516

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：483 / 486

页数：4

相关论文

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