EFFECTS OF POSTMORTEM PH AND TEMPERATURE ON BOVINE MUSCLE STRUCTURE AND MEAT TENDERNESS

被引：106

作者：

YU, LP ^{[1
]}

LEE, YB ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT ANIM SCI,DAVIS,CA 95616

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13931.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：774 / 780

页数：7

共 36 条

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