EFFECT OF MECHANICAL TENDERIZATION, AGING AND PRESSING ON BEEF QUALITY

被引：36

作者：

DAVIS, KA ^{[1
]}

HUFFMAN, DL ^{[1
]}

CORDRAY, JC ^{[1
]}

机构：

[1] AUBURN UNIV,DEPT ANIM & DAIRY SCI,AGR EXPT STN,AUBURN,AL 36830

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb01056.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1222 / 1224

页数：3

共 26 条

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[5]

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[6]

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[7]

GOLDNER WJ, 1974, J ANIM SCI, V39, P971

[8]

HARRISON S, 1950, FOOD TECHNOL-CHICAGO, V4, P434

[9]

HEDRICK HB, 1968, J ANIM SCI, V27, P628

[10]

HINER RL, 1951, FOOD TECHNOL-CHICAGO, V5, P223