SARCOMERE LENGTH OF FREE AND RESTRAINED BOVINE MUSCLES AT LOW TEMPERATURE AS RELATED TO TENDERNESS

被引：99

作者：

HERRING, HK

CASSENS, RG

BRISKEY, EJ

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1965年 / 16卷 / 07期

关键词：

D O I：

10.1002/jsfa.2740160703

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：379 / +

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