BIOCHEMICAL FACTORS AFFECTING BEEF TENDERNESS

被引：11

作者：

WEBB, NB

KAHLENBE.OJ

NAUMANN, HD

HEDRICK, HB

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1967.tb01945.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1 / &

共 35 条

[1]

[Anonymous], 1955, OFFICIAL METHODS ANA

[2]

ARNOLD N, 1956, FOOD TECHNOL-CHICAGO, V10, P245

[3]

BATESMITH EC, 1948, ADV FOOD RES, V1, P138

BERMAN, MD .

[5]

BRISKEY EJ, 1966, PHYSIOLOGY BIOCHE ED

CONNELL, JJ ;

HOWGATE, PF .

[7]

DEATHERAGE FE, 1946, J FOOD RES, V11, P525

[8]

DODGE JW, 1960, FOOD TECHNOL-CHICAGO, V14, P43

[9]

DOTY DM, 1950, AM MEAT RES I C P F, V2, P70

[10]

ELBADAWI AA, 1964, FOOD TECHNOL-CHICAGO, V18, P1807