RABBIT AS SOURCE OF EXPERIMENTAL MATERIAL FOR MEAT STUDIES

被引：13

作者：

PAUL, PC

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1964.tb00463.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：865 / &

共 22 条

[1] CHANGES IN MUSCLE AFTER DEATH
BATESMITH, EC
BENDALL, JR
[J]. BRITISH MEDICAL BULLETIN, 1956, 12 (03) : 230 - 235
[2] BENDALL JR, 1960, STRUCTURE FUNCTION M, V3
[3] BENDALL JR, 1963, P MEAT TENDERNESS S, P33
[4] BENDALL JR, 1963, P MEAT TENDERNESS S, P84
[5] BOURNE GH, 1960, STRUCTURE FUNCTION M, V3
[6] CHANGES IN TOTAL SULFHYDRYL GROUP CONTENT AND HISTOCHEMICAL DEMONSTRATION OF SULFONATES IN EXCISED CHICKEN MUSCLE AGED IN AIR
CHAJUSS, D
SPENCER, JV
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (05) : 411 - &
[7] EFFECT OF OXIDIZING AND REDUCING AGING MEDIA ON TENDERNESS OF EXCISED CHICKEN MUSCLE
CHAJUSS, D
SPENCER, JV
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (03) : 303 - &
[8] COCHRAN WG, 1950, EXPERIMENTAL DISIGNS, P329
[9] CRAIGIE EH, 1962, LABORATORY GUIDE ANA
[10] DEARBORN N, 1920, 1090 US DEPT AGR FAR