CHARACTERISTICS OF CONVENTIONALLY AND HOT-BONED BOVINE MUSCLE EXCISED AT VARIOUS CONDITIONING PERIODS

被引：40

作者：

KASTNER, CL

RUSSELL, TS

机构：

[1] WASHINGTON STATE UNIV,DEPT FOOD SCI & TECHNOL,PULLMAN,WA 99163

[2] WASHINGTON STATE UNIV,EXPT ST,PULLMAN,WA 99163

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00547.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：747 / 750

页数：4

共 9 条

[1]

Clydesdale F. M., 1971, Food Product Development, V5, P93

[2]

Francis F. J., 1969, Food Product Development, V3, P38

[3]

JUDD DB, 1952, COLOR BUSINESS SCIEN

KASTNER, CL ;

HENRICKSON, RL .

[5]

KASTNER CL, 1973, J ANIM SCI, V36, P484

KHAN, AW ;

LENTZ, CP .

[7]

Kramer A., 1966, FUNDAMENTALS QUALITY, V2nd

[8]

Schmidt G. R., 1970, Journal of Food Technology, V5, P331, DOI 10.1088/0963-6625/5/4/003

[9] HOT BONING AND VACUUM PACKAGING OF 8 MAJOR BOVINE MUSCLES [J].

SCHMIDT, GR ;

KEMAN, S .