EFFECTS OF TIME POSTMORTEM OF ELECTRICAL-STIMULATION AND POSTMORTEM CHILLING METHOD ON PORK QUALITY AND PALATABILITY TRAITS

被引：16

作者：

CRENWELGE, DD ^{[1
]}

TERRELL, RN ^{[1
]}

DUTSON, TR ^{[1
]}

SMITH, GC ^{[1
]}

CARPENTER, ZL ^{[1
]}

机构：

[1] TEXAS A&M UNIV,DEPT ANIM SCI,MEATS & MUSCLE BIOL SECT,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13733.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：294 / &

共 15 条

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[10] QUALITY, PALATABILITY AND WEIGHT-LOSS OF PORK AS AFFECTED BY ELECTRICAL-STIMULATION [J].

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