NOTE ON DEPENDENCE OF MEAT TEXTURE ON TEMPERATURE OF MEASUREMENT

被引：10

作者：

LEDWARD, DA ^{[1
]}

LAWRIE, RA ^{[1
]}

机构：

[1] UNIV NOTTINGHAM,SCH AGR,DEPT APPL BIOCHEM & NUTR,FOOD SCI LABS,SUTTON BONINGTON,LOUGHBOROUGH LE12 5RD,LEICSHIRE,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740260515

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：691 / 695

页数：5

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DAVEY, CL ;

GILBERT, KV .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (08) :931-938

[3] CHEMICAL CHANGES IN MEAT DUE TO PROCESSING - AREVIEW [J].

LAWRIE, RA .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (05) :233-+

[4]

Marsh B. B., 1974, Journal of Food Technology, V9, P129

[5]

VEIS A, 1964, MACROMOLECULAR CHEMI