STUDIES OF EXTRA LOW-VOLTAGE ELECTRICAL-STIMULATION OF MATURE BEEF CARCASSES

被引：8

作者：

HAWRYSH, ZJ

SHAND, PJ

WOLFE, FH

PRICE, MA

机构：

[1] UNIV ALBERTA,DEPT FOOD SCI,EDMONTON T6G 2M8,ALBERTA,CANADA

[2] UNIV ALBERTA,DEPT ANIM SCI,EDMONTON T6G 2M8,ALBERTA,CANADA

来源：

MEAT SCIENCE | 1987年 / 21卷 / 02期

关键词：

D O I：

10.1016/0309-1740(87)90025-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：121 / 135

页数：15

共 34 条

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[9] INFLUENCE OF COOKING TEMPERATURE ON THE EATING QUALITY OF BEEF FROM BULLS AND STEERS FED 3 LEVELS OF DIETARY ROUGHAGE [J].

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[10] EFFECTS OF LOW-VOLTAGE ELECTRICAL-STIMULATION ON MATURE COW CARCASSES .1. SELECTED QUALITY ATTRIBUTES OF BEEF [J].

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MEAT SCIENCE, 1983, 8 (02) :119-133

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