EFFECT OF MUSCLE-FIBER ANGLE ON WARNER-BRATZLER SHEAR VALUES

被引：8

作者：

MURRAY, AC

MARTIN, AH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06571.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1428 / 1429

页数：2

共 17 条

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[2]

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[5]

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[6]

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[7]

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[8] EFFECT OF CORING METHODS ON SHEAR VALUES DETERMINED BY WARNER-BRATZLER SHEAR [J].

HOSTETLER, RL ;

RITCHEY, SJ .

JOURNAL OF FOOD SCIENCE, 1964, 29 (05) :681-&

[9] EVALUATION OF METHODS OF ASSESSING TENDERNESS ON RAW AND COOKED BEEF MUSCLE [J].

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MARTIN, AH .

CANADIAN JOURNAL OF ANIMAL SCIENCE, 1975, 55 (04) :519-525

[10] TRANSVERSE ANISOTROPY IN BEEF MUSCLE [J].

LOCKER, RH ;

DAINES, GJ .

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