EFFECTS OF LOW-TEMPERATURE AND INCREASED OXYGEN CONCENTRATION ON COLOR OF INTACT PRE-RIGOR MUSCLE

被引：14

作者：

CORNFORTH, DP ^{[1
]}

EGBERT, WR ^{[1
]}

SISSON, DV ^{[1
]}

机构：

[1] UTAH STATE UNIV,DEPT APPL STAT,LOGAN,UT 84332

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13003.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1021 / &

共 7 条

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[3] Cochran WG., 1966, EXPT DESIGNS
[4] EFFECT OF ROTENONE AND PH ON THE COLOR OF PRE-RIGOR MUSCLE
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EGBERT, WR
[J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (01) : 34 - &
[5] HOULIER B, 1980, 26TH P EUR M MEAT RE, V26, P81
[6] PRICE JF, 1978, SCI MEAT MEAT PRODUC
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