PROCESSING CHARACTERISTICS OF PORCINE MUSCLE RELATED TO PH + TEMPERATURE DURING RIGOR MORTIS DEVELOPMENT + TO GROSS MORPHOLOGY 24 HR POST-MORTEM

被引：61

作者：

SAYRE, RN

KIERNAT, B

BRISKEY, EJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1964.tb01714.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：175 / &

共 25 条

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