EFFECT OF PRE-SLAUGHTER ENVIRONMENTAL TEMPERATURE AND POST-MORTEM TREATMENT UPON SOME CHARACTERISTICS OF OVINE MUSCLE .2. MEAT QUALITY

被引：2

作者：

COOK, CF

LANGSWORTH, RF

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1966.tb01895.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：504 / +

页数：1

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