POSTMORTEM ELECTRICAL-STIMULATION AND HIGH-TEMPERATURE AGING OF HOT-DEBONED BEEF

被引：20

作者：

BABIKER, SA ^{[1
]}

LAWRIE, RA ^{[1
]}

机构：

[1] UNIV NOTTINGHAM, DEPT APPL BIOCHEM & FOOD SCI, LOUGHBOROUGH LE12 5RD, LEICS, ENGLAND

来源：

MEAT SCIENCE | 1983年 / 8卷 / 01期

关键词：

D O I：

10.1016/0309-1740(83)90028-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

页码：1 / 20

页数：20

共 38 条

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