AGING INDEX, LYSOSOMAL-ENZYME ACTIVITIES, AND MEAT TENDERNESS IN MUSCLES FROM ELECTRICALLY STIMULATED BULL AND STEER CARCASSES

被引：25

作者：

WU, FY

DUTSON, TR

VALIN, C

CROSS, HR

SMITH, SB

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

[2] INRA,RECH VIANDE STN,THEIX,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13004.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1025 / 1028

页数：4

共 23 条

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