COLLAGEN CONTENT OF MEAT CARCASSES OF KNOWN HISTORY

被引：10

作者：

CASEY, JC

CROSLAND, AR

PATTERSON, RLS

机构：

来源：

MEAT SCIENCE | 1985年 / 12卷 / 04期

关键词：

D O I：

10.1016/0309-1740(86)90051-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：189 / 203

页数：15

共 11 条

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[3]

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SIMS, TJ .

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[5] THE EVALUATION OF A STANDARDIZED COMMERCIAL CUTTING TECHNIQUE FOR DETERMINING BREED DIFFERENCES IN CARCASS COMPOSITION [J].

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SMITH, RJ .

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[6]

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[7] THE COLLAGEN CONTENT OF VARIOUS SAUSAGE MEATS [J].

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[8] QUALITY CHARACTERISTICS OF BOVINE MEAT .1. CONTENT OF CONNECTIVE-TISSUE IN RELATION TO INDIVIDUAL MUSCLES, AGE AND SEX OF ANIMALS AND CARCASS QUALITY GRADE [J].

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[9]

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[10]

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