HISTOLOGY OF PRE-RIGOR AND POST-RIGOR OX MUSCLE BEFORE AND AFTER COOKING AND ITS RELATION TO TENDERNESS

被引：28

作者：

WEIDEMAN.JF

KAESS, G

CARRUTHE.LD

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1967.tb01946.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：7 / &

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