EFFECTS OF AGING AND COOKING ON TENDERNESS OF BEEF MUSCLE

被引：33

作者：

DAVEY, CL ^{[1
]}

NIEDERER, AF ^{[1
]}

GRAAFHUIS, AE ^{[1
]}

机构：

[1] MEAT IND RES INSTIT NEW ZEALAND INC,POB 617,HAMILTON,NEW ZEALAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 03期

关键词：

D O I：

10.1002/jsfa.2740270309

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：251 / 256

页数：6

相关论文

共 16 条

[1] ELASTIN CONTENT OF VARIOUS MUSCLES OF BEEF ANIMALS
BENDALL, JR
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (12) : 553 - &
[2] CA2+-SPECIFIC REMOVAL OF Z LINES FROM RABBIT SKELETAL-MUSCLE
BUSCH, WA
SUZUKI, A
STROMER, MH
GOLL, DE
[J]. JOURNAL OF CELL BIOLOGY, 1972, 52 (02) : 367 - &
[3] Temperature and precipitation reconstruction in southern Portugal during the late Maunder Minimum (AD 1675-1715)
Alcoforado, MJ
Nunes, MD
Garcia, JC
Taborda, JP
[J]. HOLOCENE, 2000, 10 (03) : 333 - 340
[4] STUDIES IN MEAT TENDERNESS .7. CHANGES IN FINE STRUCTURE OF MEAT DURING AGING
DAVEY, CL
GILBERT, KV
[J]. JOURNAL OF FOOD SCIENCE, 1969, 34 (01) : 69 - &
[5] STUDIES IN MEAT TENDERNESS .8. ULTRA-STRUCTURAL CHANGES IN MEAT DURING AGING
DAVEY, CL
DICKSON, MR
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (01) : 56 - &
[6] DAVEY CL, 1967, J FOOD TECHNOL, V2, P57
[7] DAVEY CL, 1967, J FOOD TECHNOL, V2, P53
[8] DAVEY CL, UNPUBLISHED DATA
[9] Laakkonen E., 1973, Advances in Food Research, V20, P257
[10] MACFARLANE P. G., 1966, FOOD TECHNOL, V20, P134