ULTRASTRUCTURAL AND BIOCHEMICAL-CHANGES IN ELECTRICALLY STIMULATED DARK CUTTING BEEF

被引：5

作者：

FABIANSSON, S ^{[1
]}

REUTERSWARD, AL ^{[1
]}

LIBELIUS, R ^{[1
]}

机构：

[1] UNIV LUND HOSP, CLIN NEUROPHYSIOL LAB, S-22185 LUND, SWEDEN

来源：

MEAT SCIENCE | 1985年 / 12卷 / 03期

关键词：

D O I：

10.1016/0309-1740(85)90016-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：177 / 188

页数：12

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