MYOFIBRIL FRAGMENTATION AND SHEAR RESISTANCE OF 3 BOVINE MUSCLES DURING POSTMORTEM STORAGE

被引：273

作者：

OLSON, DG

PARRISH, FC

STROMER, MH

机构：

[1] IOWA STATE UNIV,DEPT ANIM SCI,MUSCLE BIOL GRP,AMES,IA 50011

[2] IOWA STATE UNIV,DEPT FOOD TECHNOL,AMES,IA 50011

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb14384.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：1036 / 1041

页数：6

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