EATING QUALITY OF MATURE, MARBLED BEEF

被引：9

作者：

HAWRYSH, ZJ

BERG, RT

HOWES, AD

机构：

[1] UNIV ALBERTA,DEPT ANIM SCI,EDMONTON,ALBERTA,CANADA

[2] UNIV ALBERTA,SCH HOUSEHOLD ECON,EDMONTON,ALBERTA,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1975年 / 8卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(75)73698-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：30 / 34

页数：5

共 14 条

[1]

BREIDENS.BB, 1968, J ANIM SCI, V27, P1532

[2]

GADDIS AM, 1950, FOOD TECHNOL-CHICAGO, V4, P498

[3]

GILPIN GL, 1965, FOOD TECHNOL-CHICAGO, V19, P834

[4]

GOLL DE, 1965, FOOD TECHNOL-CHICAGO, V19, P845

[5]

HENRICKSON RL, 1965, T115 OKL AGR EXPT ST

[6]

HOWES AD, 1972, 51 ANN FEED DAY REP, P22

[7] EFFECTS OF PHYSIOLOGICAL MATURITY OF BEEF AND MARBLING OF RIB STEAKS ON EATING QUALITY [J].

NORRIS, HL ;

HARRISON, DL ;

ANDERSON, LL ;

WELCK, BV ;

TUMA, HJ .

JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :440-&

[8]

PAUL PC, 1962, FOOD TECHNOL-CHICAGO, V16, P115

[9] INFLUENCE OF CARCASS MATURITY AND MARBLING ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF BEEF .I. PALATABILITY FIBER DIAMETER AND PROXIMATE ANALYSIS [J].

ROMANS, JR ;

TUMA, HJ ;

TUCKER, WL .

JOURNAL OF ANIMAL SCIENCE, 1965, 24 (03) :681-&

[10]

SATORIUS MJ, 1938, FOOD RES, V3, P69

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