THE RELATIONSHIP BETWEEN WATER-HOLDING CAPACITY AND COOKED MEAT TENDERNESS IN SOME BEEF MUSCLES AS INFLUENCED BY ACIDIC CONDITIONS BELOW THE ULTIMATE PH

被引：100

作者：

GAULT, NFS ^{[1
]}

机构：

[1] DEPT AGR NO IRELAND,BELFAST BT9 5PX,NORTH IRELAND

来源：

MEAT SCIENCE | 1985年 / 15卷 / 01期

关键词：

D O I：

10.1016/0309-1740(85)90071-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：15 / 30

页数：16

共 21 条

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