EFFECT OF SHORTENING DURING COOKING ON TENDERNESS AND HISTOLOGY OF BEEF

被引：16

作者：

LOCKER, RH ^{[1
]}

DAINES, GJ ^{[1
]}

机构：

[1] MEAT IND RES INST NEW ZEALAND,POB 617,HAMILTON,NEW ZEALAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740261113

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：1711 / 1720

页数：10

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