POSTMORTEM MUSCLE METABOLISM AND MEAT TENDERNESS

被引：13

作者：

CALKINS, CR ^{[1
]}

BRANECKY, LJ ^{[1
]}

DUTSON, TR ^{[1
]}

SMITH, GC ^{[1
]}

CARPENTER, ZL ^{[1
]}

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,MEATS & MUSCLE BIOL SECT,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14780.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：23 / &

共 28 条

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[10] COMPARISON OF SUBCUTANEOUS FAT THICKNESS, MARBLING AND QUALITY GRADE FOR PREDICTING PALATABILITY OF BEEF [J].

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