TENDERIZATION OF BEEF - EFFECT OF ENZYME, ENZYME LEVEL, AND COOKING METHOD

被引：19

作者：

FOGLE, DR

PLIMPTON, RF

OCKERMAN, HW

JARENBACK, L

PERSSON, T

机构：

[1] OHIO AGR RES & DEV CTR,WOOSTER,OH 44691

[2] NORDRECO AB,BJUV,SWEDEN

[3] AU DEVIN ROULE SIGNAL,CH-1092 BELMONT LAUSANNE,SWITZERLAND

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb07629.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1113 / 1118

页数：6

共 19 条

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[7]

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[8]

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[9]

HARVEY WR, 1975, USDA H4 AGR RES SERV

[10] HEATING EFFECTS OF BOVINE SEMITENDINOSUS - PHASE-CONTRAST MICROSCOPY AND SCANNING ELECTRON-MICROSCOPY [J].

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GOERTZ, GE .

JOURNAL OF FOOD SCIENCE, 1978, 43 (01) :13-16

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