OBJECTIVE MEASUREMENT OF CONNECTIVE TISSUE TENACITY OF POULTRY MEAT

被引：14

作者：

POOL, MF

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb00829.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：550 / &

共 12 条

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[3]

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[5]

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[7]

NOTTINGHAM P. M., 1956, Journal of the Science of Food and Agriculture, V7, P51, DOI 10.1002/jsfa.2740070110

[8]

RAMSBOTTOM JM, 1945, FOOD RES, V10, P497

[9] A STUDY OF VARIATIONS IN MUSCLES OF BEEF AND CHICKEN [J].

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[10]

SZCZESNIAK ALINA SURMACKA, 1965, ADVANCE FOOD RES, V14, P33

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