PREVENTION OF PALE SOFT EXUDATIVE PORCINE MUSCLE THROUGH REGULATION OF ANTE-MORTEM ENVIRONMENTAL TEMPERATURE

被引：27

作者：

KASTENSCHMIDT, LL

HOEKSTRA, WG

BRISKEY, EJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1964.tb01720.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：210 / &

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