BIOCHEMICAL FACTORS INFLUENCING METMYOGLOBIN FORMATION ON BEEF FROM MUSCLES OF DIFFERING COLOR STABILITY

被引：208

作者：

OKEEFFE, M ^{[1
]}

HOOD, DE ^{[1
]}

机构：

[1] DUNSINEA RES CTR,INST AGR,DEPT MEAT RES,CASTLEKNOCK,IRELAND

来源：

MEAT SCIENCE | 1982年 / 7卷 / 03期

关键词：

D O I：

10.1016/0309-1740(82)90087-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：209 / 228

页数：20

共 47 条

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