PROPORTION OF COLLAGEN TYPE-I AND TYPE-III IN 4 BOVINE MUSCLES DIFFERING IN TENDERNESS

被引：30

作者：

BURSON, DE

HUNT, MC

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT ANIM SCI,WEBER HALL,MANHATTAN,KS 66506

[2] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10833.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：51 / 53

页数：3

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