FURTHER EVALUATION OF CONVENTIONAL AND HOT-BONED BOVINE LONGISSIMUS DORSI MUSCLE EXCISED AT VARIOUS CONDITIONING PERIODS

被引：22

作者：

KASTNER, CL

SULLIVAN, DP

AYAZ, M

RUSSELL, TS

机构：

[1] KANSAS STATE UNIV,DEPT ANIM SCI & IND,MANHATTAN,KS 66506

[2] OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,CORVALLIS,OR 97330

[3] NEW ENGLAND FISH CO,KODIAK,AL 99615

[4] WASHINGTON STATE UNIV,EXPT STATISTICIAN STN,PULLMAN,WA 99163

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01110.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：97 / 99

页数：3

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